Potato Gratin

My husband likes to make this recipe during the cold weather when he wants a special potato dish.  You can substitute the cheese for another tangy cheese if you desire. 

1 Tablespoon unsalted butter, melted
1 Tablespoon unsalted butter, room temperature, cut into small pieces
2 cloves shallots, chopped finely
2 Tablespoons finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
¼ teaspoon salt
1/8  teaspoon white pepper
1 cup (~ 4 oz.) crumbled Gorgonzola
3 lb. white, red, or yellow potatoes, peeled and cut into ¼ inch thick slices
1 ½ cups half and half
2 Tablespoons chopped fresh parsley 

A dry herb can be substituted for a fresh herb with approximately a third of the dry herb to required amount of fresh herb. 

Preheat the oven to 375 degrees.  Brush a 10 inch baking dish with 2” sides with the melted butter.  Stir together the shallots, basil, thyme, salt, white pepper, and Gorgonzola. 

Layer 1/3 of the potatoes in the bottom of the prepared dish.  Sprinkle 1/3 of herb-cheese mixture over the top.  Repeat the layers once more and then top with remaining potatoes.  Pour the half and half over the potatoes and sprinkle the remaining herb-cheese mixture evenly over the top.  Dot with the butter pieces.  Butter a piece of aluminum foil and place it on the dish, buttered side down. 

Bake 30 minutes and remove foil.  Continue to bake until the top is brown and crusty and the potatoes are tender when pierced with a fork, ~ 30 – 40 minutes longer.  During the last 30-40 minutes, baste occasionally with the liquid that forms in the dish.

Sprinkle with parsley and serve immediately.  Serves ~ 6-8

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