Serves 6-8
Ingredients
- 1 large clove garlic peeled and smashed1 tablespoon butter, softened
- 2 ½ cups heavy cream
- 1 ¼ teaspoons table salt
- ⅛ teaspoon ground white pepper (or ground black pepper)
- 1 ½ cups grated Gruyère cheese
- 1 ½ cups Aleia’s Gluten-Free Real Panko Original (1- 12oz. tub)
- 2 ½ pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick or less. (Easily accomplished using a mandoline)
- 2-quart baking dish (we used a 7” x 11”)
Preparation
- Adjust oven rack to center position and heat oven to 375°. Grease the bottom and sides of a shallow baking dish with butter.
- In a large mixing bowl add heavy cream, salt, pepper, smashed garlic (this can be removed or left in while baking), sliced potatoes, and ½ cup Gruyère cheese, stirring to coat all potato slices.
- Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; this will remove any air bubbles.
- Cover with tinfoil, place dish on a sheet tray (to catch any drips) and bake for 50 minutes.
- Remove from oven, uncover, and test doneness with knife.
- Turn oven heat up to 400 °
- Sprinkle the top with 1 cup Gruyère cheese.
- Place back in oven. When cheese is melted remove from oven and completely cover the top with Panko.
- Place back in oven, bake until the top is golden brown. Keep an eye on the crumbs, they brown quickly!
- Let rest for 5 minutes and serve.
Enjoy!
Tips
- Russet potatoes may be substituted.
- Rather than pouring potato mixture into a casserole dish, potato slices can be neatly layered and uniformly placed by hand and the cream mixture poured over the layers.
- Layers of ham can alternately be arranged within the dish.
- A combination of sweet potatoes and Yukon gold potatoes creates a delicious variation on this dish.