Obsession: Au Gratin Potatoes

After reading last week's Poivre article, one of our subscribers requested this recipe. Bon Appétit!

Au Gratin Potatoes

4 large potatoes, sliced thinly, skins on
2 14 oz cans chicken stock
½ stick unsalted butter
1/3 c white wine
¼ c flour
1 shallot, finely chopped
¼ c heavy cream
Salt and fresh-ground pepper
1 c Gruyere cheese, grated
1/3 c Parmigianino Reggiano, grated
2 T fresh thyme, chopped
3 T fresh bread crumbs

Preheat oven to 375 degrees.

Slice potatoes and par boil in salted water, approximately 5 minutes. Meanwhile, melt butter in a large sauté pan; add shallot and cook until soft and translucent. Add flour to create roux; mix in thyme and wine. Add chicken stock and heavy cream; bring to a heavy simmer to thicken. Add potatoes and cook another five minutes; add salt and pepper to taste. Pour mixture into 9 x 9 ungreased casserole dish; cool. Mix cheeses and bread crumbs in a bowl and sprinkle on top of potatoes.

Bake for 45 minutes or until mixture is bubbly and cheese is golden brown on top. Serves 8.

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