Active Time: 15 Minutes
Total Time: 1 Hour
1 Quart of Sauce
Preheat an oven to 375°F.
Tie the herbs into a bundle using butcher’s twine.
In a small heavy bottomed saucepan add the milk, cream, and herbs. Place the pan over medium heat and steep the herbs for 10 minutes.
Remove the herbs and add the cheeses, salt, pepper and sodium citrate.
Increase the heat to medium high and whisk this until it becomes a smooth sauce.
Peel the potatoes and soak them in warm water. The warm water will help them lay flat in the pan whereas cold water will make them become rigid and misshapen once sliced.
Use a mandoline to slice the potatoes as thin as humanly possible into the water.
In a casserole dish place parchment paper in the bottom.
Pour a small amount of the sauce to coat the bottom of the pan.
Place a layer of potatoes as flat as possible on the bottom. Place just enough sauce to cover the potatoes. Repeat this process until the container is 95% full. Leave a small amount of space at the top to prevent too much boil over.
Cover the potato au gratin with aluminum foil.
Place the potato au gratin the the oven for 20 minutes before removing the foil.
Once the foil has been removed, cook for 10-20 more minutes or until a paring knife passes through the middle with no resistance.
Allow it too cool for 30 minutes before cutting and serving.
Also this can be cooled completely and reheated without any fat separation from the cheese.
This will keep for up to 7 days once cooked.