Gruyere Parmesan Scalloped Potatoes

Martha Stewart Living

Makes 12 servings

    7 baking potatoes peel (2 1/2-3 lb)                            
    1 1/2 cups grate gruyére cheese (1/4 lb)                       
    3 lg. shallots peel, chop                                      
    1/2 cup grate parmesan cheese                                  
    2 teaspoons dried thyme                                        
    Salt and pepper                                                
    2 tablespoons unsalt butter soft                               
    2 cups heavy cream                                             

In large pot of salted water boil potatoes until tender, about 15-30 min. Drain. Slice potatoes 1/4-in thick when cool enough to handle. Preheat oven to 350 F. In medium bowl combine Gruyere cheese, shallots, Parmesan cheese, thyme and salt and pepper to taste.

Rub the inside of a 4 qt. gratin dish with butter. Arrange the potatoes in layers, sprinkling each layer with cheese mixture. End with a layer of cheese on top. Pour heavy cream over potatoes. (Potatoes can be prepared up to this point and refrigerated; add an extra 10-15 minutes to baking time.)

Bake 50-60 min., until top is golden. (Potatoes can also be set aside at this point, for up to 1 hour. To reheat, bake 15 min.) Let sit 10 min. before serving.

MXF