Recipe courtesy of Dave Lieberman
Episode: Roots Rock
Total:
1 hr 28 min
Active:
18 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 28 min
Active:
18 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Peel and wash the potatoes and slice them really thinly using a plastic mandoline.

Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).

In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.

Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.

Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.

Let cool for 20 to 30 minutes before serving.

IDEAS YOU'LL LOVE

Autumn Potato Gratin

Recipe courtesy of Rachael Ray

Spinach Gratin

Recipe courtesy of Ina Garten

Potatoes Au Gratin

Recipe courtesy of B. Smith

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Potato Salad

Recipe courtesy of Rachael Ray

Pico de Gallo

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Pico de Gallo

Recipe courtesy of Chamisa Weinmeister

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking