Shelly's Recipe

POTATO GRATIN WITH GRUYERE AND HERBES DE PROVENCE

Category: Au Gratin and Scalloped

2 tbsp olive oil
2/3 cup thinly sliced shallots
4 large garlic cloves, minced
1 cup canned chicken broth
1 cup dry white wine
2 tsp Herbes de Provence with lavender
1 1/4 cups heavy cream
1 tsp salt
1/2 tsp pepper
2 lbs russet potatoes, peeled
6 oz Gruyere cheese, grated

Preheat oven to 350. Butter 13x9-inch baking dish. Heat oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 10 minutes. Add garlic and saute 1 minute. Add broth, wine and herbs; bring to simmer. Add cream, salt and pepper; remove from heat.

Shred potatoes (there should be about 7 cups). Add potatoes directly to cream mixture to avoid discoloration. Heat until mixture simmers, about 12 minutes.

Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese. Spoon remaining potato mixture atop cheese, spreading evenly. Sprinkle remaining cheese over. Bake until top browns, liquid bubbles and potatoes are tender, about 1 hour and 15 minutes. Cool 15 minutes and serve.