Rosemary Potatoes Au Gratin

Ingredients

• 1 lb yukon gold potato
• 1 lb red potatoes
• 2 cups heavy cream
• 1/4 cup half-and-half cream
• 1/4 cup butter
• 3 shallots
• 1 teaspoon thyme (4 sprigs fresh)
• 1/2 teaspoon sage (2 leaves fresh)
• 1 tablespoon rosemary (4 long sprigs fresh)
• 2 garlic cloves (crushed)
• 1 egg
• 1 cup gruyere cheese (grated)
• 1/2 cup parmesan cheese
• salt
• pepper

Directions

1. 1

   In a large pot bring to a boil salted water. While water comes to a boil peel the potatoes. Slice the potoatoes in 1/2 and then slice them into 1/8" thick stackable layers. Parboil the potatoes for about 5 minutes. Then drain and let cool.

2. 2

   If you are using fresh herbs get a little bit of string and tie them all into a bundle. If you are using dried herbs please make sure they are crushed smoothe before adding to the sauce.

3. 3

   Chop Shallots small. Saute shallots with butter til carmelized in a saucepan. Add Heavy Cream, Garlic, all Herbs (the bundle if fresh, teaspoons if dry), egg, salt & pepper to taste. Simmer for about 5 minutes on medium while the sauce thickens. After you have simmered remove the fresh herbs if using and throw them away. If you used dry make sure they are well incorporated into the sauce and all tastes are balanced. Let sauce cool.

4. 4

   Preheat oven to 400.

5. 5

   In a buttered deep baking dish put about 2 tablespoons of sauce and smoothe across the bottom to coat. Now take the cooled potatoes and line them on the bottom of the dish in rows. Salt them to taste and then add a scoop of grated Guyere cheese over the tops of the potatoes & sprinkle some Parmesan Cheese over everything too. Now repeat with another line potatoes, a little salt and cheeses until you run out. Pour the remaining sauce over the potatoes. I add some extra Parmesan on top for kicks too.Take the 1/4 cup of half & half and drizzle over the top of the dish.

6. 6

   Bake at 400 for about 40 minutes.