Rosemary-Thyme Au Gratin Potatoes
4 tablespoon butter
2 garlic cloves, smashed
1 tablespoon fresh thyme
2 teaspoons chopped fresh rosemary
1 bay leaf
4 Russet potatoes, peeled
2/3 cup grated Gruyere
1/2 cup grated Parmesan
1 egg, beaten
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Salt and freshly cracked black pepper
Preheat oven to 400 degrees Fahrenheit.
In a small saucepan melt butter, garlic, thyme, rosemary, and bay over low heat; steep 4 minutes, remove from heat. Slice potatoes 1/8-inch thick.
In a large oven-proof skillet drizzle 1 teaspoon of the butter mixture. Arrange potatoes in a neat overlapping pattern. Sprinkle potatoes with salt and pepper, drizzle with butter mixture. Top with 1/3 of the cheeses; repeat two more times, reserving the remaining 1/3 of the cheeses.
In a small bowl whisk together egg, cream and nutmeg; pour over potatoes. Sprinkle remaining cheeses on top. Place pan in oven; bake 40 minutes. Remove from oven, let stand 5 minutes before serving.