potato gruyere au gratin
(1 rating)
I got this recipe from a friend at work. Its rich and delicious. I like it so much better than other potato au gratin recipes. I leave the peels on the potatoes but, of course that is your choice. You can substitute Swiss cheese for the Gruyere if you like. I prefer the Gruyere. Picture is of unbaked sliced potatoes. I did not get a picture of this dish the last time I made it.
(1 rating)
yield
4 -6
prep time
15 Min
cook time
30 Min
Ingredients For potato gruyere au gratin
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2 lbpotatoes, leave skins on or peel, and slice
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6 ozgruyere cheese, shredded and divided
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sea salt and freshly ground black pepper to taste
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1 cmilk
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1 cheavy cream
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1/4 tspnutmeg or more to taste
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2green onions, finely sliced
How To Make potato gruyere au gratin
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1Preheat oven to 400 degrees. Cook sliced potatoes in boiling water for about 5 minutes. Drain. Arrange 1/3 of the potatoes in a well buttered casserole dish. Sprinkle with 1/3 of cheese. Sprinkle with salt and pepper. Repeat with second 1/3 of potatoes, second 1/3 of cheese, salt and pepper. Add a top layer of potatoes. Set casserole aside.
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2Stir together milk and cream in a medium saucepan. Heat just until mixture barely begins to boil. Remove from heat and whisk in nutmeg. Pour over potato mixture in casserole. Sprinkle with remaining cheese.
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3Bake, uncovered, for about 30 minutes or until potatoes are tender and top is lightly browned. Garnish with chopped onion and serve hot.
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