Creamy Scalloped Au Gratin Potatoes

Ingredients:

• 2 tablespoons (28g) unsalted butter
• 3 shallots, peeled and finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, finely chopped
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Dijon mustard
• 1 1/2 cups (340ml) heavy whipping cream
• 1/2 cup (113ml) chicken bone broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 pounds (908g) russet potatoes, peeled and cut into 1/8-inch slices
• 1/2 cup shredded fontina cheese
• 1/2 cup shredded Gruyere cheese
• 1/4 cup finely grated Parmesan cheese
• Optional additions:
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled crispy bacon
  • 1/4 teaspoon white pepper

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Sauté shallots: Melt butter in a large pot or Dutch oven over medium-high heat. Add shallots and sauté until softened and beginning to caramelize, about 10 minutes.
3. Add aromatics: Add garlic and thyme, and cook for another minute, or until fragrant.
4. Create cream sauce: Stir in cream, broth, salt, black pepper, nutmeg, cayenne pepper, and Dijon mustard. Cook for 2 minutes, stirring almost constantly.
5. Cook potatoes: Add potatoes and bring to a simmer. Continue cooking until potatoes are just fork-tender, about 10 minutes.
6. Transfer to baking dish: As neatly as possible, scrape potato mixture into a shallow 9x13 inch baking dish (or similar capacity).
7. Add cheese: Sprinkle cheeses evenly over the potatoes, starting with fontina, then Gruyere, and finishing with Parmesan.
8. Bake: Bake until bubbling and golden brown, about 15-18 minutes.
9. Rest and serve: Let sit for 10 minutes before serving. Sprinkle with thyme sprigs and optional additions like parsley and crumbled bacon before serving.

Optional additions:

• For extra flavor: Add chopped parsley for freshness, crumbled crispy bacon for a savory crunch, or white pepper for a subtle spice.
• For a richer sauce: Use all heavy cream instead of adding chicken broth.
• For a spicier kick: Increase the amount of cayenne pepper or add a dash of hot sauce to the cream sauce.

Enjoy your delicious Creamy Gruyere & Fontina Potato Gratin!