Gruyere Potato Gratin

I made this cheesy dish of goodness for Easter dinner, which I do every year, and it quickly disappeared.  I forgot how good it is because it’s not every day I slowly cook potatoes in a pound of cheese with heavy cream….but oh is it worth it. That little sprinkling of chives at the end really just makes the dish pretty and adds a touch of freshness.  I think it might actually reduce the overall calories in the dish too, or something like that.  (okay well that’s just what I tell myself).  I used a combination of cave aged Gruyere cheese and a white cave aged farmer’s cheddar.  You can use any combination you like but I definitely recommend the Gruyere for it’s nutty and creamy quality.  Blending two cheeses together gives the dish a little more complexity to the flavor, which I prefer.  I’ve tried making it both ways.  So try this dish for your next family dinner, potluck, dinner with friends, or holiday gathering.  Or do what I did and just make an extra dish all for yourself…..
  1. Preheat the oven to 375. Butter a 3 quart rectangular baking dish.  Grate the cheeses on the large part of a box grater and combine in a large bowl and set aside.
  2. Peel the first potato. They brown easily so just peel the one you are working with first.  Using a mandoline slice the potato into 1/8 inch slices.  This can be done carefully by hand also; it just takes a little longer.  The key is even slices.  Layer the slices in the bottom of the baking dish so that they overlap slightly and lightly salt and pepper this layer.  Then add about 1/3 cup plus a tablespoon of the heavy cream evenly over the layer (just to lightly coat each potato) and top with about 1 ¼ cup of the cheese mixture.
  3. Continue the process until you have 3 layers. Same amount of cream and cheese on each layer and salting and peppering as you go.  Cover with foil and bake for 45 minutes.  Remove foil and bake for 10-15 more minutes, remove from oven.  Check a potato to make sure it’s done and scoop off any oil from the top layer using a teaspoon then top with a little more cheese.  Place under the broiler, about 5-6 inches away, and broil until cheese is bubbly and brown. Garnish with fresh chopped chives. 
2 medium russet potatoes

1 1/3 cup heavy cream

¾ lb cave aged Gruyere cheese

1/3 lb cave aged cheddar (or any good white cheddar)

1 Tablespoon butter

Salt & Pepper

Fresh chives (garnish)

Serves 8 

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