Potato-and-Gruyère Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
Gruyère cheese is known for its rich, nutty flavor. Some would call it a stinky cheese. You can also substitute Swiss or Cheddar cheese. Ingredients:
12 medium yukon gold potatoes (about 4 pounds) |
2 teaspoons salt, divided |
2 tablespoons butter or margarine |
1 large sweet onion, chopped |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded gruyère cheese |
cream sauce |
Directions:
1. Peel and thinly slice potatoes.
2. Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 8 to 10 minutes. Remove from heat; drain and set aside.
3. Melt butter in a large skillet over medium-high heat; add chopped onion, and sauté 12 to 15 minutes or until golden brown.
4. Layer half of potatoes in a lightly greased 13- x 9-inch baking dish or 2 (8-inch) square baking dishes; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with half each of onions, Gruyère cheese, and Cream Sauce. Repeat layers once, ending with Cream Sauce.
5. Bake at 350° for 1 hour and 15 minutes or until golden brown.
6. *1 (8-ounce) block Swiss cheese, shredded, or 1 (8-ounce) block sharp white Cheddar cheese, shredded, may be substituted.
|
|