One of my favorite stores has always been Williams-Sonoma. I could spend hours there just walking around, looking and learning about all the tools. When I leave that store, I typically have the urge to cook up a storm. The recipe cards have fabulous, mouth-watering dishes, but I usually don't take them due to the fact that they require specialty (expensive) ingredients only found there. On one of my shopping expeditions, I saw this recipe and thought it would make a fancy side to our Easter dinner. Much to my surprise, I could find all of the ingredients at the grocery store. I was able to throw these together in about 30 minutes.
3 large baking potatoes, about 2 1/2 pounds, peeled and sliced to about 1/8 inch thickness
2 cups heavy cream
1/2 tsp dried thyme
1 1/2 tsp salt
1 bay leaf
freshly ground black pepper
6-8 ounces Gruyere cheese
- Preheat the oven to 400 degrees and place 8 ramekins on a baking sheet.
- Prepare the potatoes and divide the slices evenly among 8 ramekins.
- In a small sauce pan, combine the heavy cream, thyme, salt, bay leaf, and pepper. Bring to a simmer over medium-high heat. Once the cream is bubbling, remove from the heat and throw away the bay leaf. Add a little more than half of the cheese, about 4-6 ounces stirring to combine and melt. Divide the cream mixture evenly over the potatoes, about 1/4 cup per ramekin. Sprinkle the remaining cheese over the top of the potatoes.
- Bake the potatoes until tender and the cheese is browned, about 35 to 40 minutes. Let stand for 10 minutes. Sprinkle with chopped chives as a garnish.