Sprinkle with remaining gruyere and parmesan cheese. Cover the pan with foil and bake for 50 minutes covered, remove foil, and continue to bake for another 25 minutes. Serve warm. Note<<> ...

To make it, thinly slice three pounds of Yukon Gold potatoes, boil them with garlic and salt until tender, and layer them in a baking dish with heavy cream, nutmeg, and fresh shredded Gruyere cheese.

Select potatoes that are as similar in size and as evenly cylindrical as possible. Put them on a baking sheet in a cold oven and turn the oven to 400 degrees. Bake until tender but not soft, about ...

Peel the potatoes and place them in cold water. Remove 2 potatoes and pat dry. Thinly slice them and overlap the slices in the gratin dish. Season well with salt and pepper to taste.

Ingredients 2 1/2 lb Potatoes, Thinly Sliced 1 md White Onion, Thinly Sliced 2 c Heavy Cream 8 oz Sharp Cheddar, Shredded And Divided 1/4 c All-purpose Flour Salt And Pepper, To Taste 1 c Grated ...

Uncover and bake for another 35 to 40 minutes, until the sauce is bubbly, the potatoes are tender and the cheese is golden. Let stand at room temperature for 20 minutes before serving.

3. Place flour in a small saucepan. Gradually whisk in cream, and cook over medium-low heat, stirring constantly until mixture is smooth and hot, about 3 minutes. Gradually whisk in 5 ounces of ...

In a small saucepan simmer heavy cream, 2 cloves of garlic, diced shallots, salt, pepper, sage, and thyme for 15-20 minutes. Simmer on low until the shallots are nice and soft. Remove from heat ...