Recipe type: Side Dish
In my family, these potatoes are a must with the roast beef on Christmas and the ham on Easter. The recipe is easily doubled or tripled and can be prepared a day in advance.
- 1 ¼ cups heavy cream
- 1 ¼ cups chicken stock
- 5 tablespoons butter
- 1 crushed garlic clove
- 1 bay leaf
- 4 large Russet or Yukon Gold potatoes (peeled and sliced thin)
- 2 ½ to 3 cups of grated Comté
- Red pepper flakes
- Preheat oven to 375°F
- In a medium saucepan, bring heavy cream, chicken stock, butter, crushed garlic clove, bay leaf, red pepper flakes, and salt and pepper to a boil. Reduce heat and simmer for 15 minutes.
- In an 8 ½” x 12” baking dish, layer potatoes alternately with Comté (approximately ½ cup per layer) to form about 5 layers, ending with a layer of potatoes. Strain sauce over potatoes and then sprinkle with remaining Comté.
- Season to taste with salt and pepper, cover with aluminum foil and bake for 45 minutes.
- Remove foil and continue to bake for another 15 to 20 minutes until golden brown and bubbly. Rest for 10 minutes before serving.
If making ahead, only partially cook (30 to 40 minutes), refrigerate. The next day, bring to room temperature, cook with aluminum foil for 15 minutes and then remove foil and cook for another 15 minutes. If recipe is doubled or tripled, you will need to adjust cooking times.