Red Potato Gratin with Gruyere & Fontina


15-20 small-medium red potatoes, sliced wafer thin
1 tablespoon garlic, minced
2 tablespoons Dijon mustard
1½ cups heavy cream
1 cup Gruyere cheese, grated
1 cup Fontina cheese, grated
1 tablespoon olive oil
Kosher or sea salt and cracked black pepper to taste


Preheat the oven to 400°F.

In a large mixing bowl, whisk together the heavy cream, Dijon and garlic; add salt and pepper. Cut the potatoes as thin as possible using either a mandoline or your sharpest knife and place them in the cream mixture to marinate.

Rub the olive oil all over the sides and bottom of an 11-inch gratin pan and then begin shingling the potato slices in a single layer on the bottom of the pan. When the first layer is finished, sprinkle a thin layer of both Fontina and Gruyere on top of the potatoes (it should be about 2 tablespoons of each, depending on the shape of your pan). Repeat this process until you have 3-4 layers of potatoes and cheese, then pour the cream mixture over the top, filling it up about halfway; make sure you reserve enough of the Gruyere to liberally coat the top layer of potatoes.

Cover with foil and bake in the oven for 30 minutes, then remove the cover and bake for up to 20 minutes longer or until the top is golden-brown. Remove from the heat and allow to cool for at least 30 minutes before cutting and serving.
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