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…..
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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 |