Ingredients:

  • 2.5 lbs Russet potatoes, peeled, sliced 1/4 inch thick and quartered
  • 1 tsp Sea salt
  • 0.5 tsp Freshly cracked black pepper
  • 4 tbsp Unsalted high-fat butter
  • 1 small Shallot, minced paper-thin
  • 2 cloves Garlic, pressed
  • 0.25 cup All-purpose flour
  • 3 cups Half-and-half, room temperature
  • 0.25 tsp Ground nutmeg
  • 0.5 tsp Cayenne pepper

Instructions:

  1. Peel and slice 2.5 lbs Russet potatoes into 1/4 inch rounds, then quarter those rounds. Note: This size mimics the restaurant's signature look.
  2. Submerge the potato quarters in cold water for 10 minutes to remove excess starch. Wait until the water looks cloudy.
  3. Drain the potatoes and pat them completely dry with a clean kitchen towel. Note: Moisture on the surface will steam the potatoes rather than let them absorb the sauce.
  4. Toss the dry potatoes in a large bowl with 1 tsp sea salt and 0.5 tsp black pepper until every piece is visible seasoned.
  5. Melt 4 tbsp butter in a saucepan over medium heat. Add minced shallots and 2 cloves pressed garlic, sautéing for 3 minutes until they are soft and fragrant.
  6. Whisk in 0.25 cup flour and cook for 2 minutes. The mixture should look like wet sand and smell slightly nutty.
  7. Slowly whisk in 3 cups half and half, 0.25 tsp nutmeg, and 0.5 tsp cayenne. Simmer until the sauce coats the back of a spoon.
  8. Preheat your oven to 375°F (190°C). Grease your 9x13-inch dish with a little butter or oil.
  9. Layer the potatoes in the dish, alternating with the cheese blend (Gruyère, Fontina, Parm) and the warm cream sauce.
  10. Bake for 55 minutes until the top is mahogany colored and the sauce is frantically bubbling. Let it rest for 10 minutes before you even think about diving in. > Chef's Tip: If the top is browning too fast at the 40 minute mark, tent the dish loosely with foil. This allows the potatoes to finish softening without burning the cheese crust.