This recipe will give diners a memorable tasting experience because of its array of classic mountain cheeses reflecting the terroir of The Jura and the Savoie with mouthfuls of nuttiness, flowers and aromatic plants. When melted they make an ordinary potato dish into an explosion of nutty and aromatic flavors.
| Ingredients | Amount |
|---|---|
| Yukon Gold Potatoes, thinly sliced | 1 ½ lbs. |
| Whole milk | 2 cups |
| Heavy Cream | ½ cup |
| Fresh thyme, minced | 2 tsp. |
| Garlic clove, halved lengthwise | 2 ea. |
| Nutmeg, freshly grated | to taste |
| White pepper | to taste |
| Sea salt | to taste |
| Butter, melted | 2 Tbsp. |
| Emmenthal, grated | 1 cup |
| Comté grated | 1 cup |
| Unsalted Butter | 2 Tbsp. |
Method
Preheat oven to 375°F.
In a medium saucepan, combine the milk, cream, thyme, and 1 split garlic clove. Bring to a slow simmer over medium-low heat, and simmer for 12 minutes. Season with nutmeg, white pepper, and sea salt.
Rub the bottom of the 9-by-9-inch rectangular ceramic casserole baking dish with the other garlic clove, pressing hard to release the juices, and then rub dish with the melted butter.
Mix the two grated cheese together in a bowl and set aside.
Peel the Yukon Gold potatoes and slice very thin with a mandolin slicer or with a sharp knife. You are looking for potato slices ⅛" thick or thinner.
As you slice the potatoes, layer the casserole dish with overlapping rows of the potato slices. When you have one layer, spoon ½ cup of the milk mixture over the layer just to cover. Sprinkle with ¼ cup of the cheese mixture and repeat until you have six layers.
Top with the remaining cheese, cover the dish with buttered aluminum foil and place on a sheet pan.
Place in the oven and bake for about 1 hour, covered. Remove foil and bake an additional 10-15 minutes, until top is lightly browned.
Cool slightly and serve that day, or cool completely and chill overnight.
If serving the next day, cut into squares, warm through in a 350° oven, and serve.
Yield: 8 portions
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