Le Fou Frog Gratin of Potatoes

• 4 Idaho bakers, peeled and cut thinly
• 2 leeks, washed, using only the white part, cut lengthwise, then cut
• vertically
• 2 tablespoons chopped fresh herbs, Italian parsley, Rosemary, Thyme and
• Oregano
• 3 cloves garlic minced
• 3 cloves shallots minced
• Mix herbs, garlic and shallots together
• 1 ½ cups heavy cream
• 1 ½ cups Gruyere cheese
• salt and pepper to taste
• wax paper
• aluminum paper

In a shallow rectangular pan, spay Pam the bottom, then line with wax paper
and spray Pam the wax paper

Line the pan going length wise with the thin slices of potatoes.  Sprinkle with salt and pepper and a handful of the fresh herb mixture and some leeks, Put another layer of the potatoes this time going cross wise. Repeat the sprinkling of herb mixture and leeks, salt and pepper. Add another layer of the potatoes going lengthwise and so on, until you get near to the top. At the top sprinkle the cheese, take a sheet of wax paper and press down on the layer then discard that wax paper.. Add the cream but it should just skim the top you don’t want it too liquid. Spray a sheet of aluminum foil and cover your pan. Bake in a 350 degree oven for about 20 minutes, then take off the aluminum and let bake until the cheese bubbles and browns. To check doneness, use a sharp knife and see if it comes out clean, as you would check a cake. You can either let rest 5 minutes until serving or you can completely do this ahead and cut squares or circles and reheat in the oven or microwave when serving.