Herb-Infused Potato Gratin with Gruyère and Garlic

This Herb-Infused Potato Gratin combines the comforting layers of traditional potato gratin with a creative twist of fresh herbs and garlic. The creamy, cheesy layers meld beautifully with the earthy flavors of potatoes, making it a delightful side dish for any meal. It's rich and satisfying while maintaining a balanced flavor profile that respects traditional culinary techniques.

Ingredients:

• 2 pounds of Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the heavy cream, thyme, rosemary, salt, and pepper. Bring to a simmer and remove from heat.
4. In a greased baking dish, layer half of the sliced potatoes. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère cheese.
5. Repeat the layers with the remaining potatoes, cream mixture, and top with the remaining Gruyère cheese and Parmesan.
6. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until golden and bubbly.
7. Let it cool for a few minutes before serving.