Individual Potato Gratin
adapted from Williams-Sonoma
- 2 packages Simply Potatoes Homestyle Slices (or 2 lb russet potatoes thinly sliced)
- 2 cups heavy cream
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1 1/2 tsp. kosher salt
- 1/2 tsp pepper
- 6 oz. Gruyère cheese, shredded
Preheat an oven to 400°F.
Set eight ramekins on the baking sheet.
Divide the potato slices among the ramekins, staggering the slices so each layer lies flat.
In a saucepan over medium-high heat, combine the cream, thyme, bay leaf, salt and pepper and bring to a simmer. Remove the pan from the heat and discard the bay leaf. Add 4 oz. of the cheese to the cream mixture and stir until melted. Slowly pour about 1/4 cup of the cream mixture into each ramekin. Sprinkle with the remaining 2 oz. cheese, dividing evenly.
Bake for 25-30 mintues, until the potatoes are tender and the cheese is browned. Let stand for 10 minutes, then serve.