HexClassic Potatoes Au Gratin

Preparation

This indulgent potatoes au gratin, baked in our small hybrid roasting pan, easily serves up to 16 people. Russet potatoes are the best choice for their tender texture, but Yukon Golds will work too—just avoid waxy varieties like red-skinned potatoes, as they take longer to soften in the oven and won’t absorb the garlic- and thyme-infused cream as well. We like to use a mandoline to get uniformly thin potato slices, but a food processor or sharp knife will work as well.

*This recipe originally ran stateside on HexClad.com.

1. Position a rack in center of oven and preheat to 400°F/200°C. Generously grease a HexClad Small Hybrid Roasting Pan. 
2. In a HexClad 2QT Hybrid Saucepan, warm heavy cream over medium heat until hot, but not bubbling, about 5 minutes. Whisk in garlic powder, thyme, and 1 teaspoon of freshly ground black pepper. Remove from heat.
3. Arrange a quarter of potatoes in a circular, slightly overlapping layer in bottom of roasting pan. Season well with salt, then drizzle with one-quarter of infused heavy cream and sprinkle with one-quarter of gruyere and pecorino. Repeat with 3 more layers of potatoes, cream, and cheese, reserving last layer of gruyere and pecorino to add during baking. 
4. Cover roasting pan tightly with aluminum foil and bake for 30 minutes. Remove foil, sprinkle with reserved cheese, and continue baking uncovered for 45 minutes to 1 hour more, or until top is deeply browned and potatoes are tender. A cake tester or skewer inserted into center of gratin should go in without any resistance. Let rest for at least 15 minutes, then cut into squares and serve.