Debbie Meyer-Gore's Potatoes Gruyere

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

1. Preheat oven to 400°F. Butter a 9 x 13-inch baking dish.
2. In a large pot, bring the cream and garlic to a boil over medium heat. 
3. Gently stir in sliced potatoes. Reduce heat to medium, cover and cook until the liquid returns to a boil, about 4 minutes.
4. Transfer half the potatoes to the prepared dish and season generously with salt and pepper. Sprinkle with half of the cheese. 
5. Top with remaining potatoes and sprinkle with salt and pepper. Cover with foil and bake 45 minutes. 
6. Uncover the casserole and top with remaining cheese; return to the oven until potatoes are tender, cheese melts and sauce bubbles, about 15 minutes. 
7. 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.