Prep 15 mins
Cook 30 mins
I found this recipe in a book I borrowed from the library, made them for our Christmas dinner and were gobbled up. Delicious.
- 3 1⁄2 lbs potatoes
- 1 onion, peeled and cut in to wedges (about 12-14)
- 1⁄2 pint cream
- 3 ounces gruyere (I used Jarlsberg, grated) or 3 ounces jarlsberg cheese (I used Jarlsberg, grated)
- salt and pepper
- Preheat oven to 380°F.
- Peel the potatoes and cut in to 1 inch cubes.
- Put the potatoes and onion wedges into a pan, cover with cold salted water and boil for about 10 minutes, or until just cooked.
- Drain and pour in to a shallow buttered ovenproof dish, season with salt and pepper and pour over the cream.
- Sprinkle with the cheese and cook for 15-20 minutes until golden and bubbling.
Very mild and creamy. This would go well with any spicy or strong flavored meat or main dish. I made the full recipe and got 8 servings. I also used jarlsburg because for what ever reason gruyere was twice the cost of the jarlsburg. I can also see this dish as being flexible. For example: adding some mushrooms sauted in a little butter would be a nice addition. Nice recipe Evie! I want to update this review by adding that a had a little left so I warmed it the next day and it was even better reheated! The cream saturated the potatoes, the sauce thickened even more, and it seemed all the richer.
I scaled this back as there was just the 2 of us. I can see me making this dish for family visits. So easy to make and even I think could be prepared ahead and then baked closer to meal time. A 'keeper' for us. :) So pleased you got this book out of the library :)