Herbed Scalloped Potatoes (8 Servings)

• 1 1/2 cups heavy cream
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds potatoes, sliced 1/8" thick ( I like yellow potatoes, but any type is fine!)
• 1 large shallot, sliced 1/8" thick
• 2 1/2 cups shredded gruyere cheese
• 3 tablespoons shredded parmigiano reggiano cheese

-Preheat your oven to 375 degrees.

-Over medium heat, stir together the cream, garlic, rosemary, thyme, salt and pepper. Stir occasionally, until it comes

to a boil. As soon as it starts to boil, remove from the heat and set aside.

-Slice your potatoes and shallot to 1/8-inch thickness.

-Butter a 2-quart shallow baking dish. Put about 3 layers of potatoes into the dish, overlapping the edges of the

potatoes.

-Pour about 1/4 cup of the cream mixture onto the potatoes; spread evenly to cover.

-Evenly scatter about half of the shallots on top of the potatoes.

-Sprinkle with about 3/4 cup of the shredded gruyere.

-Repeat: Place 3 layers of the potatoes (with edges overlapping), into the dish. Spread with approximately

1/4 cup of the cream mixture over the potatoes. Sprinkle with the remaining shallots. Evenly distribute

another 3/4 cup of the gruyere.

-Repeat one last time: layer the remaining potatoes, evenly pour all of the remaining cream mixture on

top and add the remaining cup of shredded gruyere. Sprinkle the top with the parmigiano cheese.

-Cover with foil and bake in your preheated 375-degree oven for 40 minutes.

-After 40 minutes, remove the foil and continue to bake for another 25 to 30 minutes, until the potatoes are cooked and

the cheese is bubbly, golden brown and crusty around the edges.