Three Potato Gratin

Three Potato Gratin

From Amy Pelham of the Swan Café.

For layering

1lb. each of local red, blue, yellow potatoes
12 ounces local gouda
1 1/2 Tbsp fresh local thyme

For pouring
1 C local cream

½ Tbsp fresh local thyme
1 tsp sea salt
1 tsp black pepper

Scrub potatoes well and slice thinly.  Grate the cheese.  Rub a casserole dish with butter; layer potatoes, cheese, thyme, potatoes, cheese, thyme, potatoes.  

Combine the cream, ½ Tbsp thyme salt and pepper and pour over the potatoes.  Cover with foil and bake for 55-65 minutes or until tender.  Remove foil and cook 15 minutes longer to brown the top.