Crusted Potato Gratin

As part of the entree from the Hester Creek Cooking Class Dinner, these were prepared and served. These are yummy, yummy, yummy.

• 6 medium red flesh potatoes, peeled
• quart of half and half
• 1 cup Swiss Gruyere cheese
• 1/2 cup Parmigiano Reggiano cheese
• Fresh Thyme/Italian Parsley/ Sage
• 1 tbsp. nutmeg
• pinch of salt and pepper
• 4 slices of bacon, diced and fried crisp

Peel potatoes, tie the thyme, parsley and sage in cheesecloth and tie up, placing in the pot with the potatoes and cook in cream until almost cooked. Drain and add the crisp bacon.

In a 9 x 13 inch baking dish, slice the potatoes and layer them out, add the cheese and sprinkle the Parmigiano over the top. Bake in the oven until the cheese melts and a light golden crust appears on top.

When preparing to serve, use a wide mouth dessert bowl or 3 inch round cookie cutter. What we saw was almost like a salmon can size and cut out circles. Carefully transfer to the plates. Looks so cool!

Thanks Chef Gillespie.