Prep Time: 30 Mins ~ Cook Time: 1.5 Hours
(Recipe Serves 6 Large Portions)
- Large Bowl (Stainless Steel or Glass)
- Medium Sized Pot
- Strainer (Preferably Fine-Mesh)
- 6×6 Metal or Pyrex (High-Walled) Baking Dish Lined With Parchment Paper
- 500 mls Heavy Cream
- 4 Large Cloves of Garlic Peeled and Crushed
- 1 Shallot Peeled and Cut in Half
- 1 Bay Leaf (Dried or Fresh)
- 4 Sprigs of Fresh Thyme
- 1 Large Pinch of Kosher Salt
- 1 Teaspoon of Black Pepper (or 8 Turns of Your Pepper Grinder)
- 1/2 Cup of Unsalted Butter
- 8 Large Yukon Gold Potatoes Peeled and Sliced Paper-Thin on Mandolin
- Salt to Taste
1. Pre-heat oven to 350F.
2. In your medium-sized pot add whipping cream, garlic, shallot, bay leaf, thyme, kosher salt, black pepper and unsalted butter. Turn to medium heat and let steep for 30 mins. After 10 or 15 minutes, turn temperature to low for the remaining time.
3. With 10 minutes remaining on the above cream mixture, peel your potatoes and begin slicing using your mandolin into a large bowl.
4. Once the mixture has fully steeped (30 mins), pour mixture through your strainer into your bowl of sliced potatoes. Mix well to ensure all potatoes are coated evenly with your cream mixture.
5. With your parchment-lined baking dish, begin to arrange potatoes (slice by slice) in overlapping rows vertically to completely cover the bottom of the baking dish. Once the bottom has been completely covered begin to arrange the next layer horizontally in the same overlapping fashion. Lightly season the dish with salt after the second layer is completed. Spoon some of the excess cream mixture from your bowl to lightly cover this layer.
6. Repeat this process, alternating vertical/horizontal layers (and seasoning/coating with cream after every horizontal layer) until all of the potatoes are used up (OR until you can not complete another full layer OR until you are approximately 1 cm below the rim of the pan). Lightly season and cover top layer with cream mixture.
7. Cover with tin foil (making sure that the tin foil does not touch the potatoes).
8. Place in oven at 350F for 1.5 hours.
**Chef’s tip: Add cheese (of your choice) to the top layer when there is 10 mins remaining on your cook time or add onto desired portions before reheating.
9. Serve immediately or let cool at room temperature (until cool to the touch). Refrigerate overnight. When ready to serve, run a knife along the edges, turn it out onto cutting board, remove parchment paper and cut into desired shapes. Add cheese (if desired) and reheat for 12 mins at 350F.