Herbed Potato Gratin

Recipe adapted from Williams-Sonoma.

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

chives (optional)

1. Preheat the oven to 400 degrees and place 8 ramekins on a baking sheet.
2. Prepare the potatoes and divide the slices evenly among 8 ramekins.
3. 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.
4. 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.