Blue Cheese, Garlic & Thyme Potato Gratin 

Serves 4 to 6 - Prep 15 mins (cook time 1 hour) 

Ok… I don’t want you eating this every night. But sometimes after a looooong week you gotta crack a decent bottle of red and send yourself off to taste bud heaven. You earned this one. And I love you too!

- 4 large, or 6 medium sized russet potatoes, thinly sliced (a mandolin makes it easy. I prefer to leave skin on for texture and appearance)
- 2 cups 35% cream
- ¾ cup blue cheese (if blue isn’t your thing cheddar works)
- 2 garlic cloves, finely minced
- 2 Tbsp. fresh thyme (or 15/20 sprigs)

Preheat oven to 375F.In a medium sized heavy bottom pot over medium heat add cream, blue cheese, garlic, thyme and salt/pepper. Season heavily as you’re seasoning the entire dish with this cream mixture. Simmer gently for 10 mins. Meanwhile place thinly sliced potatoes in a fan shape in oven roasting dish. I used a cast iron pan but a deep-sided baking dish also works.  Depending on your pan size gently pour just enough cream mixture to leave the tips of the potatoes exposed, these will crisp up nicely. The cream will reduce slightly as you bake leaving even more potato exposed (this is good!). Slide into the oven for around an hour or until tops are crispy and golden. Let rest for 15 mins before serving, it’ll take on a nicer texture and cool down slightly. Btw this makes for heavenly next day leftovers.