...add some kosher salt & pepper.
...add some Gruyere cheese.
This is where I add low-sodium chicken stock (otherwise, watch how much salt you add, as the Parmesan is a little on the salty side.) I don't measure, but if you need to know how much... about 1/4 cup.
I got about four layers of potatoes, Parmesan and Gruyere Cheese. For good measure, I added a few dots of unsalted butter. Last, I added about 1/2 cup of heavy cream and pour it all over.
Place this dish on a baking sheet, and bake for about an hour to an hour and a half.
Remove when the potatoes are golden and bubbly, and allow to sit for at least five minutes.
TASTING NOTES: The picture, above, is the only shot I got of the finished potatoes. I can assure you that they are addicting, and they look so impressive. For dinner parties, I used to make these in individual ramekins. I've made variations where I've added paprika for some extra color. You can get fancier and add diced ham. I've even made the potatoes without the heavy cream, and just chicken stock and lots of Parmesan Cheese. However, the heavy cream and Gruyere is the perfect combination of richness and flavor. There were no leftovers, and I wasn't the one who went back for seconds. My skinny men are the ones who did. I didn't stand a chance.
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