Serves 4 Difficulty
2 teaspoons thyme, minced 1/4 teaspoon Kosher salt 1/4 teaspoon fresh ground pepper 1 clove garlic, minced 1-1/2 Tablespoons gf horseradish 1/2 cup half & half 1-1/4 pounds small Yukon gold potatoes 1 large or 2 small Bosc pears, (about 3/4 pound) 1-1/4 cup milk Kosher salt Fresh ground pepper 3/4 cup Gruyere cheese, shredded 1/4 cup Parmesan cheese, grated
In a small bowl, combine thyme, pepper, garlic, horseradish and half & half. Set aside.
Preheat oven to 350 degrees F.
Cut potatoes into 1/4" slices.
In a medium saucepan bring milk to a boil. Add potatoes. If milk does not cover potatoes, add enough milk to cover. Reduce heat and simmer until just tender and still firm. Drain, discarding milk.
Peel pears, remove cores and slice to 1/4" thickness.
Butter a glass baking pan. Layer half the potatoes in pan and season with salt and pepper. Layer pears over potatoes. Sprinkle with half the cheese. Pour 1/2 of the half & half over cheese and top with remaining potatoes. Season again with salt and pepper. Sprinkle with remaining cheese and pour remaining half & half over top. Press top with fingers to level. Cover with foil.
Bake for 45 minutes. Uncover and sprinkle parmesan cheese on top. Bake for an additional 10 minutes or until browned on top.
Remove from oven and let rest for 10 minutes before serving.