Potatoes au Gratin

A recipe inspired by the rich cuisine of Alsace, the part of France that I grew up next to.

Ingredients, enough for a medium-sized casserole dish:

  • 2 lbs waxy potatoes (e.g. Yukon Gold)

  • 3/4 lbs shredded Gruyere (or other hard cheese)

  • 5 slices of salami

  • 2 medium onions

  • 1 clove of garlic

  • 2 tbsp butter

  • 1 cup heavy cream

  • 3 eggs

  • Salt, pepper

  • Herbes de provence

  • Thyme

  1. Preheat oven to 350°F

  2. Peel potatoes, boil whole for 15 minutes, cool down with cold water, then slice

  3. While potatoes are cooking, slice onions and crush garlic, sautee in butter until translucent

  4. Grease casserole dish, fill with alternating layers of potatoes, onions/garlic, cheese, salami, salt/pepper/herbs

  5. Put eggs on top, pour cream over it, finish with one more layer of cheese & herbs

  6. Bake for ~45 minutes (until top is golden brown and a fork easily goes all the way through)