Creamy Spiced Potato Gratin
Butter, for baking dish
3 lbs potatoes, peeled and washed
1 box Maya Kaimal Creamy Spiced Butternut Inspired Soup
¼ cup heavy cream
½ cup grated Parmesan cheese
3 oz gruyere cheese, finely grated, divided
1 tbsp kosher salt
½ tsp ground coriander
¼ tsp ground cayenne
Freshly ground black pepper
Chives, for garnish (optional)
To make ahead, cook all the way through step 4, then let cool to room temperature, then refrigerate for up to two days. Before serving, let come to room temperature for about an hour, then bake, uncovered, at 450 for about 15 minutes until heated through, bubbling, and browned.
Preheat oven to 325 F. Butter the bottom and sides of a 3-quart shallow baking dish.
Slice potatoes into rounds ⅛-inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
Mix together the soup, cream, Parmesan cheese, half of the gruyere, salt, coriander, and cayenne. Add potatoes and toss with your hands until thoroughly coated, then transfer to prepared baking dish. Press flat with your hands, then cover with remaining gruyere cheese and freshly ground pepper.
Butter one side of a piece of foil (to prevent the cheese from sticking to the foil) then place (buttered side down) over baking dish and tightly seal. Place baking dish on sheet pan to catch drips, then bake until potatoes are fork-tender, about 90 minutes.
Increase oven temperature to 450 and remove foil from baking dish. Bake until cheese on top is bubbling and lightly browned, about 10 minutes.