POTATOES DAUPHINOISE

 

• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 2 tbsp butter
• 5 russet potatoes
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups gruyere cheese
• 2 tsp fresh thyme leaves
• 2 fresh rosemary sprigs

Preheat oven to 375 degrees. Warm cream and butter with garlic, herbs, salt and pepper.  Remove from heat and allow herbs to infuse. Peel potatoes and thin slice with mandolin. Layer potatoes in a deep casserole dish. Pour cream mixture over potatoes. Top with cheese. Bake for 1 - 1.5 hours until tender.