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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Savory Gruyère cheese meets layers upon layers of potato to form one delectable side dish. The milk, and cream give them an ooey-gooey texture that is melt-in-your-mouth good. Ingredients:
2 pounds yukon gold potatoes, peeled, sliced and divided |
1 6-oz. pkg. gruyère cheese, coarsely shredded and divided |
salt and pepper |
1 cup milk |
1 cup whipping cream |
nutmeg to taste |
garnish: thinly sliced green onion |
Directions:
1. Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside. Combine milk and cream in a heavy saucepan; heat just to boiling. Whisk in nutmeg; pour over potatoes. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes, or until golden and potatoes are tender. Garnish with green onion.
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