Cheesy Potatoes Au Gratin
Ingredients
- 1 ¾ cups heavy cream
- 1 garlic clove minced
- ½ tsp nutmeg
- 4 tbsp Kevala Ghee - Clarified Butter separated
- 2 ½ pound potatoes
- 1 tsp Kevala Sea Salt
- ½ tsp black pepper
- 6 oz gruyere grated
- 2 oz parmesan grated
- 2 tbsp parsley minced
Instructions
- Preheat the oven to 400°F with a rack in the center. In a small saucepan, add the cream, garlic, nutmeg, and 3 tablespoons of the ghee and set over low heat, fill a large bowl with cold water, peel and slice the potatoes into ⅛-inch-thick slices and immediately add the potatoes to the bowl, grease a baking dish with the remaining tablespoon of ghee.
- Drain the potatoes and pat them completely dry with paper towels, set aside, arrange a single layer of potatoes on the bottom of the baking dish, lightly season with salt and pepper and sprinkle with ⅓ cup gruyere cheese, repeat with the remaining potatoes. Then, slowly pour the warm cream mixture over the potatoes, then gently press down with a spatula to make sure the liquid is evenly distributed, sprinkle it with remaining gruyere and Parmesan cheese.
- Cover the dish with foil and bake covered for 50 minutes, then remove foil and continue to bake for another 25 minutes until bubbling, garnish with parsley, if using.
- Enjoy!