Preparation: 30 minutes | Total Time: 2 hours | Serves: 6
4 medium sized potatoes sliced thinly*
4 strips bacon
1 cup Le Gruyère grated
1 cup Emmental grated
2 cups heavy cream
1 clove garlic
1 tbsp fresh thyme rough chopped
1/4 cup thinly sliced shallots
4 tbsp butter
Salt and pepper to taste
1. Preheat oven to 400°F.
2. Cook bacon in a pan, drain the oil, chop into thin strips.
3. Heat 1 tbsp butter in a pan, cook shallots on medium low heat until translucent.
4. Mix together cream, garlic, thyme, shallots, and 2/3 of the grated cheeses. Add a pinch of salt and pepper.
5. Toss potatoes in half the cream mixture; add more of the cream mixture until every slice is coated.
6. Grease a casserole dish with remaining butter. Start layering the potatoes into the dish. Take a few slices, stand them up in the dish, adding bacon slices, shallots, and cheese from the cream mixture in between every few slices. Work your way around the casserole dish until all potato slices have been packed in standing up.
7. Pour the remaining cream mixture and any leftover bacon over top.
8. Cover the casserole dish with foil. Bake for 40 minutes in the centre of the oven.
9. Remove foil, bake for another 30 minutes until top is golden brown. Potatoes should be almost done!
10. Add remaining grated cheese, bake for another 20 minutes until the cheese is bubbling and brown. Test potatoes for doneness by inserting a knife or fork.
11. Rest for 15 minutes before serving. Garnish with more thyme.
Try to use starchier potatoes such as russets. A combination of russet and Yukon gold potatoes works well in this recipe. Russets are flakier and starchier, but Yukon gold potatoes will hold their shape better and often have a richer, more buttery flavour.