- Some Potatoes
- Whole Milk
- Heavy Cream
- Some Nutmeg
- Gruyere Cheese
You can get started you’ll need some potatoes. I’m using Yukon Gold I did my best to peel them properly but obviously. I don’t care much you’ll need a whole milk, heavy cream, some nutmeg, butter, flour. I’ve got some fresh sage thyme and garlic a little salt and pepper and you’ll also need some Gruyere cheese.I haven’t preheated of course to 400 get that out of the way now.I’m going to get a saucepan and then my saucepan. I’m going to put in my butter and I’m going to wait for that to melt because I’m going to make a quick route just to make sure that we have a really creamy and velvety sauce to cover our potatoes in the meantime.
I’ve got a little pad of butter here in my dish.I’m just let pop this into the microwave just to melt the butter so that the bottom of the dish is nice and buttered and it’s gonna be the perfect bed for the potatoes.I’m add in the flour and just mix that and cook it for just about a minute you want to get rid of that raw garlic not raw garlic you tel have garlic on my mind 24/7 raw flour taste that’s looking good now,I’m going to add my milk.I’m going to add in my heavy cream this is indulging dish but I have to be honest it’s really delicious.I’m going to then add a sprig a couple sprigs of thyme then.
I’m gonna chop it along with my sage and my garlic and I’m going to put in a little thyme bit of nutmeg. I love a touch of nutmeg with my white sauce and you just want to make sure you put a little bit in and not a lot because it can go from sort of delicious and but sort of something special in the background to really overpowering and it’s going to taste like it should be in dessert when the dense season with salt and pepper my mother would have a fit because she uses always uses white pepper in her cream sauce I was born to be a rebel so I’m going to use black pepper because I prefer a black pepper a little bit of salt I’m gonna let this go together over about medium-low heat for about I don’t know five six minutes or until the sauce thickens and that’s going to toast herbs and the garlic is going to really perfume that sauce beautifully in the meantime I got my baking pan my baking dish here coated with the butter.
I’m just going to take my potato so you can do this on a mandolin but the mandolin is really dangerous in my opinion so I hardly ever use it and I’m just going to slice these about eighth of an inch thick just use my knife that’s thickened up quite a bit.So, I’m going to turn that off I’ve already put one layer of potatoes in my baking dish because what I’m gonna do first of all I’m going to fish out the sage and thyme just because I feel like it’s already done its job it’ll really need it to do anything else.I just want to infuse those flavors into my cream and milk mixture just a little bit if,I can find it a piece of garlic it’s going to be a surprise for someone pour half of this creamy sauce over the top and then it doesn’t have to be perfect it’s all going to melt together and be gorgeous and then put another layer of your potatoes on top oh that looks amazing let me take my wood spoon and get every little bit of that cream out of there.
5You can really really smell the herbs too and they were only in there for a few minutes but they heat kind of really helped get those lovely rumors out Oh fabulous okay now I’m going to cover this with some aluminum foil I’m going to pop this into the oven at 400 for about 45 minutes it needs to be in there for quite a bit because those potatoes need to cook and once everything starts to cook together once you top it with shredded cheese it all makes sense you’re just going to have to trust me on this so cover this up.I pop it into the oven look at that look at that now these as you can see the potatoes are fully cooked now what I’m going to do is I’m going to uncover it I’m going to cover the top with some shredded Gruyere and you could use cheddar you could use whatever cheese you want but I love Gruyere because it’s that lovely nutty flavors.
I absolutely adore and I also feel like it is a stronger cheese so, I don’t need to use a lot of it and on top of that I feel like by using three year instead of cheddar makes this a little bit more special perfect for the holidays all right back into the oven at this point it just needs to be in there for about 15 minutes or so or until the top is golden brown and then.I’m gonna let this cool just a bit before we serve it.