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Potatoes Au Gratin

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Ingredients
  

  • 3 tbsp salted butter
  • 2 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup Fontina cheese shredded
  • 3 russet potatoes peeled and thinly sliced
  • 2 cups Gruyere cheese shredded

Instructions
 

  • Preheat the oven to 350 degrees.
  • Melt the butter in a pan over medium high heat. Add the garlic and cook for a minute or so.
  • Add in the cream, mustard, salt, and pepper. Cook for a few minutes to let the temperature rise.
  • Slowly add in the shredded fontina cheese while whisking.
  • Arrange half of the thin potatoes in a baking dish. Pour half the sauce on, along with half of the Gruyere cheese.
  • Arrange the other half of potatoes on top. Pour the rest of the sauce and sprinkle the second half of the cheese on top.
  • Place the dish on a cookie sheet to catch any drippings while baking.
  • Bake for 90 minutes, or until potatoes are cooked through and cheese is bubbly.
  • Sprinkle some fresh thyme on top as a garnish.
    Enjoy!