Have you ever had real French potatoes? The ones the French who live in the Alps eat during the wintertime!
My mother got this recipe from a woman sitting next to her during a flight to Chicago many years ago. We’ve adapted it since then, but it is still essentially a French recipe!
Since this is a blog about French potatoes, the song needs to be French-esque. So take a listen to the instrumental “Afternoon in Paris” played by tenor saxophonist Sonny Rollins. The deep, warm tone of his saxophone makes the song!
French Potatoes
Ingredients
- 6 large Yukon Gold potatoes
- ½ cup grated gruyere cheese
- ½ cup + 2 tablespoons Parmesan cheese
- ½ cup grated Swiss cheese
- ¼ teaspoon ground black pepper
- 3 garlic cloves
- ¾ cup heavy whipping cream
Instructions
- Preheat oven to 325°.
- Wash potatoes. Cut out bad spots.
- On a cutting board, slice potatoes in half lengthwise. Then slice potatoes into 1/8-inch thick slices. Try to make sure they do not get any thicker than ¼-inch. Set aside.
- Set grated cheeses in three bowls next to all the thinly sliced potatoes.
- Measure black pepper.
- Peel cloves of garlic. Rub end of garlic on bottom and sides of a 9”x13” pan. Dice garlic cloves.
- In a measuring cup or bowl put entire amount of heavy whipping cream.
- Pour 2 tablespoons whipping cream onto the bottom of the pan. Using a slice of potato spread the cream around to the edges.
- Layer the potato slices one thickness to cover the bottom of the pan, overlapping each other slightly.
- Sprinkle gruyere over the potatoes. Sprinkle 1/4 teaspoon black pepper over cheese.
- Pour 2 tablespoons cream over cheese and pepper.
- Place another layer of potatoes.
- Sprinkle ½ cup Parmesan cheese over second layer of potatoes.
- Dividing diced garlic in half, sprinkle half amount over second layer of potatoes.
- Pour 2 tablespoons cream over Parmesan cheese and garlic.
- Place another layer of potatoes.
- Sprinkle Swiss cheese and remaining garlic over potatoes.
- Pour 2 tablespoons cream over Swiss cheese and garlic.
- Place the remaining potatoes in a layer over the top.
- Pour remaining cream evenly over potatoes.
- Press the potatoes in the middle down and slightly toward the edges so that there is not a mound.
- Sprinkle remaining 2 tablespoons Parmesan cheese over the top.
- Bake uncovered for 25 minutes. Cover with foil for 10 minutes. Remove foil and bake for 15 minutes or until the potatoes are slightly crispy on top and tender.
