Gruyere Potato Gratin

Submitted by mermaidmagic

"Another great recipe from our Whole Foods market. The Gruyere is the key to this dish because it melts and incorporates the cream better than cheddar ever could. Cook time does not reflect time for potatoes to cool."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 lbs waxy potatoes (Yukon Gold, Red Creamers, etc.)
• 3⁄4 lb cave-aged gruyere, shredded
• 2 medium onions, thinly sliced
• 1 clove garlic, minced
• 2 tablespoons butter
• 1 cup heavy cream
• salt and pepper

directions

1. Preheat oven to 350°F.
2. Boil whole potatoes for 10 minutes.
3. Remove from heat and allow to cool to room temperature.
4. In the meantime, sauté onions and garlic in butter until they are soft and translucent.
5. Layer potato slices and onions in a 9 x 9 baking dish.
6. Pour cream over the potatoes.
7. Season to taste and sprinkle Gruyere over the whole shebang.
8. Bake 40–50 minutes or until golden.

Reviews

[jckress]

This is classic and close to mine. I don't bother with onions, just more raw garlic sprinkled in the layers. I layer the cheese too. Sometimes I use regular and sweet potatoes together, it's a nice contrast.

 

[lorenlou]

Excellent flavor (and I only had regular swiss cheese). Only problem I had was that not all the cream was absorbed - no one else seems to have had this problem so I'm not sure what happened. But, they tasted good and that's what matters most!

 

[Vicki in Kansas Bro]

These are spectacular potatoes. Had these with Rib Eye steaks and Chinese Green Beans #53164 Thakns for posting

 

[margiefs]

I've made these a few times now; first time at Christmas a couple of years ago. It was excellent! I've been making this dish, by request, for the family on Christmas and Easter since. Thank you for an awesome recipe!

 

[Fluffy]

These potatoes were wonderful. So nice and creamy. I loved the cheese in them. Thanks mermaidmagic.