2 Reviews

Very, very tasty. I used a 9 inch circular pyrex pan which meant I had to layer this 3 times instead of 4. I also used Jarlesberg cheese as a substitute for the Gruyere which I could not find. Like Kittencal, I thought breaking out my new mandoline would make the cutting go faster. I let it cook 50 minutes and I couldn't say the bottom or sides came out as described, but that could be because I used a pyrex pan instead of a tart pan (whatever that is, LOL). I don't really care how it comes out anyway as long as it tastes good, and this was quite good, thanks!

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Kumquat the Cat's friend July 01, 2006

Oh God this was just so good! I just baked this in an 11x7-inch pan and served it from the baking dish. Having a mondoline saves a lot of time as the potatoes have to be sliced very thinly. I sprinkled some fresh minced garlic on top of the potatoes before the cheese, and used lots of black pepper, I did not have a lot of Gruyere cheese so I mixed cheddar with the Gruyere. This is going into my favorites cookbook, a definate repeater, so good! Thanks Cheryl for a fantastic potato recipe!...Kitten:)

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Kittencal@recipezazz January 10, 2006
Yukon Gold Gruyère Galette