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Potatoes Dauphinoise with Gruyere & Thyme

Barry C. Parsons
  • 85 minutes
  • Serves 6 to 8

INGREDIENTS

1

Shallot

1 tbsp

Thyme, fresh leaves

1/2 tsp

Black pepper, ground

1/2 tsp

Nutmeg

3/4 tsp

Salt

1 cup

grated gruyere cheese, grated

2 cups

Heavy cream

1 cup

Milk

2 pounds Yukon Gold (yellopotatoes