Herbed Potato Gratin

I usually make scalloped potatoes in the oven, but this one can be done on the stovetop, on low heat.  Then just finish it off under the broiler to get a nice golden topping. 

Ingredients:

• 1 kg  large russet potatoes, peeled and sliced thinly
• 1 Tbsp olive oil
• 1 cup  chicken stock
• 1/2 cup  dry white wine
• sprig fresh thyme, chopped
• sprig fresh rosemary, chopped
• 1 garlic clove
• pinch of salt
• fresh ground pepper to taste
• 1/4 tsp fresh ground nutmeg
• 1/2 cup  whipping cream
• 1/2 cup  Parmesan cheese
• 1/2 cup  Dill Havarti

To assemble:

Prepare your potatoes.  Peel and slice the taters thinly and layer evenly in a non-stick frying pan.  Make sure you spray your pan with some Pam first.  Sprinkle with salt, pepper and nutmeg. 

Layer with half the amount of Havarti and parmesan cheese.

In a medium saucepan, heat chicken stock, white wine, garlic, thyme and rosemary to a gentle boil and allow to simmer for about 5 minutes.  Remove from heat and whisk in the cream.

Pour evenly over the potatoes and cheese.  Place frying pan on low heat and cover with lid.  Cook for about 1 hour or until potatoes are tender.  Just before serving, sprinkle with remaining cheese and place under broiler for a few minutes until cheese brown and bubbling.