Gratin au Comté

This recipe will give diners a memorable tasting experience because of its array of classic mountain cheeses reflecting the terroir of the Jura and the Savoie with mouthfuls of nuttiness, flowers and aromatic plants.

Ingredients
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 cups whole milk
1/2 cup heavy cream
2 teaspoons fresh thyme, minced
2 garlic cloves, halved lengthwise
freshly grated nutmeg to taste
white pepper to taste
sea salt to taste
2 tablespoons butter, melted
1 cup grated Emmenthal (or Cantal) cheese
1 cup grated Comté (or French Gruyère) cheese
2 tablespoons unsalted butter

Method
1. Preheat oven to 375°F. In a medium saucepan, combine the milk, cream, thyme, and 1 split garlic clove. Bring to a slow simmer over medium-low heat, and simmer for 12 minutes. Season with nutmeg, white pepper, and sea salt.
2. Rub the bottom of the 9”x9” ceramic casserole baking dish with the other garlic clove, pressing hard to release the juices, and then rub dish with the melted butter.
3. Mix the two grated cheese together in a bowl and set aside. Peel the Yukon Gold potatoes and slice very thin with a mandolin slicer or with a sharp knife. You are looking for potato slices 1/8” thick or thinner.
4. As you slice the potatoes, layer the casserole dish with overlapping rows of the potato slices. When you have one layer, spoon 1/2 cup of the milk mixture over the layer just to cover. Sprinkle with 1/4 cup of the cheese mixture and repeat until you have six layers.
5. Top with the remaining cheese, cover the dish with buttered aluminum foil and place on a sheet pan. Place in the oven and bake for about 1 hour, covered. Remove foil and bake an additional 10 to 15 minutes, until top is lightly browned.
6. Cool slightly and serve that day, or cool completely and chill overnight. If serving the next day, cut into squares, warm through in a 350°F oven, and serve.

Pairs well with a red Côtes du Rhône or Bordeaux style wine.

Serves 8