Kenji’s Potato Gratin

This Kenji López recipe is so good. It pairs perfectly with salmon. The measurements aren’t the same as Kenji recommends. You can just follow your intuition.

Ingredients

• 1 cup grated Comté, Gruyère, or Fontina cheese
• ½ cup finely grated Parmigiano-Reggiano
• 1 ½ cups heavy cream
• 1-2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• Approximately 4 pounds russet potatoes
• 2 tablespoons unsalted butter

Procedure

1. Preheat oven to 400°F (200°C).
2. Peel and slice potatoes into ⅛-inch (0.3 cm) thick rounds.
3. Combine cheeses in a bowl, setting aside ½ cup for topping. Add cream, garlic, thyme, salt, and pepper.
4. Add potato slices to the cream mixture and toss to coat well.
5. Butter the baking dish. Stack potato slices in a tight arrangement from the sides towards the center.
6. Pour remaining cream mixture over the potatoes.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes.
8. Sprinkle remaining cheese on top and bake for an additional 30 minutes until golden brown and crisp.
9. Allow to rest briefly before serving.