Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Roast Garlic: Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft. Let cool and squeeze out the roasted garlic.
Boil Potatoes in salted water until tender, about 15-20 minutes. Drain well and mash with roasted garlic.
In a saucepan, combine Crème Fraîche, Chicken Stock, Butter, and Heavy Cream. Heat gently until warmed through. Stir in Thyme, Nutmeg, Salt, and White Pepper.
Add the mashed Potatoes and Gruyère Cheese to the sauce and gently combine.
Pour the potato mixture into the prepared baking dish.
Prepare Topping: Combine crushed Corn Flakes, browned Butter, and Panko Breadcrumbs. Sprinkle evenly over the potato mixture.
Bake for 20-25 minutes, or until golden brown and bubbly.
Ingredients
8
3 lbs1360 gPotatoes-Yukon Gold, peeled and cubed
1 head100 gGarlic-roasted
1 cup240 mLCrème Fraîche
1/2 cup120 mLChicken Stock-homemade
1/4 cup57 gButter-unsalted
1/4 cup60 mLHeavy Cream
1 tsp5 mLFresh Thyme-chopped
1/2 tsp2.5 mLNutmeg-freshly grated
1/2 tsp2.5 mLSalt-Flake
1/4 tsp1.25 mLWhite Pepper
1 1/2 cups170 gGruyère Cheese-grated
2 cups140 gCorn Flakes-crushed
1/4 cup57 gButter-browned
1/4 cup30 gPanko Breadcrumbs
Equipment
Large pot
9x13 inch baking dish
Large bowl
Saucepan
Foil
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Roast Garlic: Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft. Let cool and squeeze out the roasted garlic.
Boil Potatoes in salted water until tender, about 15-20 minutes. Drain well and mash with roasted garlic.
In a saucepan, combine Crème Fraîche, Chicken Stock, Butter, and Heavy Cream. Heat gently until warmed through. Stir in Thyme, Nutmeg, Salt, and White Pepper.
Add the mashed Potatoes and Gruyère Cheese to the sauce and gently combine.
Pour the potato mixture into the prepared baking dish.
Prepare Topping: Combine crushed Corn Flakes, browned Butter, and Panko Breadcrumbs. Sprinkle evenly over the potato mixture.
Bake for 20-25 minutes, or until golden brown and bubbly.
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