Classic Potato Au Gratin | Idaho Preferred

Name: Classic Potato Au Gratin | Idaho Preferred
Ingredients: 4 pounds Idaho russet potatoes, scrubbed, very thinly sliced on a mandoline; 5 garlic cloves, divided (available at your local Farmers Market during season); 1 tablespoon unsalted Idaho butter, room temperature; 2 medium Idaho shallots, quartered through root ends; 2½ cups heavy Idaho cream; 3 ounces Gruyère, finely grated; 1 ounce Parmesan, finely grated; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon Idaho grown thyme leaves, plus additional for garnish; Bake ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.

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Classic Potato Au Gratin with Idaho russets and local flavors. Perfect for holidays or gatherings. Yield: 12.

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Ingredients

4 pounds Idaho russet potatoes, scrubbed, very thinly sliced on a mandoline
5 garlic cloves, divided (available at your local Farmers Market during season)
1 tablespoon unsalted Idaho butter, room temperature
2 medium Idaho shallots, quartered through root ends
2½ cups heavy Idaho cream
3 ounces Gruyère, finely grated
1 ounce Parmesan, finely grated
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Idaho grown thyme leaves, plus additional for garnish
Bake ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.