The Coulter Kitchen

6 medium Yukon gold potatoes, peeled and thinly sliced

3 tablespoons unsalted butter

3 tablespoons all purpose flour

1-1/2 cups heavy cream

2 cups shredded Gruyere cheese

2 cloves garlic, minced

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

Salt and pepper to taste

Preheat oven to 400 degrees.

Heat a 9 inch cast iron skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in flour and whisk for 30 seconds. Add in the garlic, thyme, rosemary and pinch of salt and pepper and whisk in cream until smooth. Remove the skillet fromt he heat and pour the mil mixture into a separate bowl.

Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes

Pour the milk mixture back over the potatoes and then cover the top layer of potatoes with the remaining cheese.

Cover with foil and bake for 1 hour. REmove the foil and bake for 5-10 minutes until top is golden

Let cool for 5-10 minutes. Serve.

Yield: 6-8 servings