Chef Javier Villatoro’s Potato Gratin

Serves 8-10

Ingredients

5 lbs russet potatoes

3 cups heavy cream

1 tbsp fresh thyme, chopped

1 cup shallots, diced

¼ lb unsalted butter

2 1/2 cups gruyère (or parmesan) cheese

1 oz salt

pinch of black pepper

Instructions

Prep

1. Preheat oven to 350 degrees.

2. Peel and slice potatoes (1/8 inch thick) using a mandolin or a knife.

3. Chop the thyme.

4. Dice the shallots.

5. In a large pot, melt the butter.

6. Add shallots to the butter and sauté until soft.

7. Add heavy cream, salt, pinch of pepper and fresh thyme.

8. Bring the mixture to a low simmer, and then remove from heat.

Assemble

1. Use a ladle to add a splash of your cream sauce to the bottom of a hotel pan.

2. Arrange sliced potatoes to cover the bottom of the hotel pan, similar to building a lasagna.

3. Add a portion of the cheese and cream sauce onto each layer.

4. Continue layering potatoes, cheese and cream sauce until all the components have been incorporated.

Bake

1. Cover the hotel pan with plastic first and then aluminum foil.

2. Cook for approximately 90 minutes, until it’s soft.

3. Remove from oven and let cool.

4. Use a cookie cutter to portion and serve.