Crispy Parmesan & Gruyere Scalloped Potatoes
1 1/2 cups Heavy Cream
2 tsp Black Garlic Sea Salt
3 Garlic Cloves, minced
1 tbs Caramelized Garlic EVOO
1 Small Shallot, diced
5 medium Yukon Gold or White potatoes
1 cup Gruyere, grated
½ cup Parmesan, grated
1 tsp Parmesan Asiago Dipper
Preheat the oven to 325 F.
In a small saucepan add the cream, Black Garlic Sea Salt, and garlic. Bring to a simmer on low heat a cook for 5 minutes. This will allow the garlic flavor to infuse the cream. Remove from the heat and set to the side.
Thinly slice the potatoes to 1/8 inch thickness using a mandoliner slicer.
In a 12 inch cast iron pan, add the Caramelized Garlic Olive Oil and shallots and sauté on low heat for 5 minutes until the shallots have caramelized.
Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots. Pour the cream mixture over top of the potatoes.
Cover the cast iron pan tightly with a piece of tin foil. Place the cast iron pan into the oven and bake for 1 hr. and 15 minutes.
Remove the pan from the oven and turn the oven temperature to broil.
Cover the potatoes with the grated Gruyere and Parmesan cheeses. Sprinkle with the Parmesan Asiago Dipper. Place the cast iron pan into the oven and broil for 5 minutes until the cheese is crispy and bubbling. Remove from the oven and serve warm.