An elegant and extra special “scalloped potato” variation, we served this side dish with ham for Easter dinner. The recipe comes form the cookbook written Debbie Meyer-Gore, “Good Friends Great Tastes, A Celebration of Life, Food and Friendship.” It’s a cookbook that is full of wonderful recipes that always turn out just right!
Potatoes Gruyere Serves 8 ( Makes a 9 x 13-inch casserole)
3 cups heavy cream
2 large garlic cloves, minced or pressed
10 medium russet potatoes, peeled & thinly slices
Salt & pepper, to taste
1 1/3 cups Gruyere cheese, grated
- Preheat oven to 400°F. Butter a 9 x 13-inch baking dish.
- In a large pot, bring the cream and garlic to a boil over medium heat.
- Gently stir in sliced potatoes. Reduce heat to medium, cover and cook until the liquid returns to a boil, about 4 minutes.
- Transfer half the potatoes to the prepared dish and season generously with salt and pepper. Sprinkle with half of the cheese.
- Top with remaining potatoes and sprinkle with salt and pepper. Cover with foil and bake 45 minutes.
- Uncover the casserole and top with remaining cheese; return to the oven until potatoes are tender, cheese melts and sauce bubbles, about 15 minutes.
- Let stand 10 minutes and serve.
Tips: Chopped shallot (a cross between onion and garlic, can be added. A variety of cheeses, such as white Cheddar or blue cheese may be used in place of the Gruyere for a totally different potato dish.
Meta’s note: Gruyere is a member of the Swiss cheese family so Swiss could also be substituted for part or all of the Gruyere.
This was one of the star's on the Easter 2022 table . . . served alongside Barry's ham, Brussel sprouts, Hot Cross Buns and relishes: Deviled Eggs, Pickled Beets and pickles with No-Bake Nutella Cheesecake and Iced Carrot Cookies for dessert. A simple cheese charcuterie and bubbly cider or champagne (served were orange or cranberry juice) were our starters.
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