- 2 Cups heavy cream
- 1/2 Cup half & half
- 2 Tablespoons garlic paste
- 1 Tablespoon chopped fresh rosemary
- 1 Tablespoon chopped fresh thyme
- 1/2 Teaspoon grated nutmeg
- 4 Ounces cream cheese, softened
- 4 Ounces grated Asiago cheese
- 4 Ounces shredded Gruyère cheese
- 6 russet potatoes, peeled and diced in half-inch cubes
- 2 Tablespoons unsalted butter
- 1 Cup diced mushrooms
- 1/2 Cup sliced almonds
- 1/2 Cup grated Parmigiano-Reggiano cheese
- 1 Pinch of chives, chopped for garnish
Grease 12 small baking dishes and preheat oven to 350 degrees F.
Pour water in the bottom of a double boiler and place over medium heat. Add heavy cream and half & half to top pan of boiler. Blend well, and then bring to a simmer for about 3 minutes. Add the garlic paste, rosemary, thyme, and nutmeg. Blend well.
Add cream cheese and stir in. Once blended smooth, add Asiago and Gruyère cheeses; use whisk to blend well. Continue whisking constantly until the sauce is smooth, and then reduce the heat to low to keep warm until ready to combine with potatoes.
Blanch diced potatoes in lightly salted boiling water for about 2 minutes. Rinse in cool water; drain and set aside to continue cooling.
In a large skillet over medium heat, add butter and mushrooms. Sauté until slightly softened. Remove from heat and stir into cheese sauce.
In a food processor, add almonds and Parmigiano-Reggiano cheese. Pulse lightly to form a bread crumb-like consistency.
Transfer blanched potatoes into prepared baking dishes. Pour cheese sauce over top. Sprinkle the Parmigiano-Reggiano/almond crumbs on top of the gratins. Place dishes on a rimmed baking sheet and bake for about 25-30 minutes, until the sauce is bubbling and lightly browned. Remove ramekins from oven and garnish with chopped chives.