Potatoes and cast iron cookware are old friends. Most opt for crispy roasted potatoes. This recipe is not about that. This recipe is about making the richest most decadent potatoes you've ever had. The idea is simple: potatoes, cream, and cheese plus savory flavors. The result is more than the sum of its parts.
3 to 3½ pounds russet potatoes, peeled and sliced ⅛ inch thick on a mandoline slicer (about 4 medium potatoes)
1 tablespoon unsalted butter, room temperature
2½ cups heavy cream
3 garlic cloves, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
3 ounces Gruyère, finely grated
1 ounce Parmesan cheese, finely grated
1 tablespoon diced chives for garnish
Preheat oven to 325°F. Rub a Field #10 cast-iron skillet with the butter.
In a medium saucepan, bring cream, garlic, salt, pepper, and thyme to a simmer over low heat for about 15 minutes.
In a large bowl, toss sliced potatoes with salt and pepper to taste. Layer potatoes flat in your skillet and pour cream mixture over top. Cover tightly with foil.
Bake for 60 minutes, or until potatoes are tender when pierced with a knife.
Increase oven temp to 400°F. Remove foil and cover the top with cheese. Bake 10-15 minutes until golden brown and cheese is bubbling. Let cool 15 minutes and garnish with chives before serving.