I made this yesterday as I thought it would be a good accompaniment to the filets.. And it was!
1 1/2 pounds yukon gold potatoes, peeled and sliced very thin (I used a mandolin. Well actually DD did as she was my potato slicer yesterday!)
1 tsp minced garlic
1/4 tsp salt
3/4 cup half and half (I used fat free – you could probably use whipping cream if you like)
freshly ground black pepper – I LOVE black pepper so we used a lot!
freshly grated nutmeg – just a hint
3/4 cup fresh grated gruyere cheese
1/2 cup fresh grated sharp cheddar (I used white) cheese
**Don’t use cheese that is already grated – it does not melt as well
Preheat oven to 350.
Place potatoes, garlic and salt in a large pot, cover with water. Bring to a boil, and boil about 8 minutes or until potatoes are soft tender, but *not* mushy! If you let them get mushy the end result is watery.
Have a baking dish greased and ready. I used a 10×10 pyrex dish. I don’t like the layers to be too thick as it reduces the creaminess, so use a larger dish, not necessarily “taller” dish.
Scoop out about 1/2 the potatoes with a slotted spoon. Drain over the pot, then place in the bottom of the greased pan. Pour half of the half and half (!) over the potatoes. Sprinkle half of each of the cheeses on top. Grate the nutmeg and crack black pepper over that layer.
Top with the rest of the drained potatoes, more pepper and nutmeg, and the rest of the half and half. Top with the rest of the cheeses.
Bake in preheated oven, uncovered, for about an hour. The top will be nice and brown 🙂