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Author Notes: The trickiest part about a great potatoes au gratin recipe is the heaviness — but this recipe refresh brightens everything up with the zing and spice of Crazy Feta. Ok, so this recipe is kind of a hybrid between a gratin and scalloped potatoes, but when choosing between cheese or milk, can you really blame us for picking both? —CAVA
- 1 tablespoon unsalted butter, at room temperature
- 2 shallots
- 5 cloves of garlic
- 2 cups heavy cream
- 1/2 cup milk
- 1 package Cava Crazy Feta
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon thyme
- 4 pounds russet potatoes, scrubbed and very thinly sliced on a mandolin
- 1 cup Gruyere, finely grated
- 1/2 cup Parmesan, finely grated
- Preheat oven to 325 degrees Fahrenheit. Smear butter all over inside of dish.
- Bring shallots, cream, salt, pepper, thyme, and garlic cloves to a simmer in a small saucepan over low heat. Cook until shallots and garlic are very soft, 15 to 20 minutes. Let cool slightly. Transfer to a blender, add Crazy Feta, and blend until smooth.
- Arrange potato slices in prepared dish, tiering groups of potato slices to create a sort of shingling effect until the dish is full. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes, tap lightly a few times to help disperse the cream, and cover dish tightly with foil. Bake potatoes until tender and creamy, 75 to 85 minutes. Remove from oven.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyere, Parmesan, and a few extra sprigs of fresh thyme. Broil until cheese is bubbling and top of gratin is golden brown, 5 to 10 minutes. Enjoy!