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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 shallot, minced |
1 large clove garlic, minced |
1/2 teaspoon dried crushed red pepper |
3 tablespoons butter or margarine, melted |
1 1/2 cups whipping cream |
1 1/4 cups milk |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2 1/2 pounds red potatoes, unpeeled and cut into 1/8 |
1 cup (4 ounces) shredded gruyère cheese |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Cook first 3 ingredients in butter in a Dutch oven over medium heat, stirring constantly, until tender. Add whipping cream and next 3 ingredients; bring to a boil, stirring occasionally. Stir in potato.
2. Spoon mixture into a lightly greased 2 1/2-quart shallow baking dish; sprinkle with cheeses.
3. Bake at 350° for 1 hour or until potato is tender. (Cover with aluminum foil the last 10 minutes of baking, if necessary, to prevent excessive browning.) Let stand, covered, 10 minutes.
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