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…..