Tuesday, October 12, 2010

Gruyere Potatoes. Yes!

The recipe I'm about to share with you is an all-time family favorite and one of the most requested recipes in my repertoire.  Best of all it is EASY, can be partially prepared in advance and left-overs are wicked yummy.  What could be better?  A perfect accompaniment to beef or lamb.

Gruyere Potatoes
Serves 6

4 large or 5 medium russet or Yukon Gold potates
1/2 pound Gruyere cheese, grated
Salt and freshly ground pepper
1 cup chicken broth

1. Peel potatoes, then slice into 1/8" slices (this can be done up to 2 days in advance. Keep slices covered with cold water until ready to use.)

About a year ago I bought this mandolin (the slicing thingy) at Target. It wasn't expensive and makes slicing the potatoes a breeze.  Plus, they are all uniform thickness.  Well worth the money.

2. Preheat oven to 400 degrees
3. Spray 9x13-inch glass baking dish with cooking spray.  Layer half of the potato slices in the dish.
4. Sprinkle the potatoes with half the cheese, then with salt and pepper.

5. Repeat.
6. Gently pour the chicken broth over the casserole.  Cover with foil - tenting so the melting cheese doesn't stick to the foil.

7. Bake for 30 minutes.  Remove foil. Bake, uncovered, for another 30 minutes.

8. Serve to rave reviews.

You're welcome!!  :-)

1 comment:

  1. I'm SO tired of copying one delicious recipe after another into my recipe folder. Then I have to print them out to put in my notebook in the kitchen. Then, because they sound so good I have to try the damn things as soon as possible. And of course they realy are delicious so then I have to post a comment to say Thank You! Whew. I'm exhausted.