RECIPE: Sideways Potato Gratin


3 oz finely grated Gruyere cheese

3 oz finely grated Parmigiano-Reggiano cheese

2 cups Heavy Cream

3 cloves Garlic, minced

1 Tbsp. fresh Thyme leaves, chopped

1 tsp. Herbs de Provence

Kosher Salt and fresh ground Black Pepper

3-3.5 lbs Russet Potatoes, peeled and sliced 1/8 inch thick on a mandoline (5-6 medium potatoes)

2 Tbsp unsalted butter


Preheat oven to 400. Combine cheese in large bowl. Transfer 1/3 of cheese mixture into separate bowl and set aside for later. To remaining cheese, add cream, garlic and thyme. Season generously with salt and pepper. Add potato slices and toss with hands to ensure every slice is coated well with cream mixture. Grease 2 qt baking dish with butter. Pick up a handful of potatoes, organizing them in a neat stack and place in dish with their edges aligned vertically (not horizontally like a traditional gratin). Work around the perimeter and then into the center until all potatoes have been added and tightly packed. Pour the remaining cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of he casserole (you may or may not need all of it). Cover tightly with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes. Remove from oven to sprinkle the remaining cheese & Herbs de Provence (optional) on top and bake until deep golden brown and crisp on top…another 30 minutes longer. Remove from oven and let it rest a few minutes before serving.

Serves 6.