While this might be a side dish, the flavor of creamy Gruyere cheese and perfectly tender potatoes will make it the star of the show. Your family will keep going back for more.
Ingredients:
2.5 lbs. russet potatoes, peeled and sliced 1/8″ thick
1 cup Gruyere cheese, freshly grated
1 cup of parmesan cheese
1-pint heavy cream
¼ cup of milk
1 pinch of nutmeg
salt and freshly ground pepper to taste.
Directions:
- Preheat the oven to 375 degrees.
- Pour the cream into a heavy saucepan and warm it gently over very low heat. (Do not boil)
- Remove cream from the stove, add salt, pepper, milk, and parmesan cheese
- Prepare a casserole dish with softened butter or cooking spray.
- Place a layer of potatoes in the bottom of the dish one at a time, overlapping each of the potatoes a bit to cover the entire bottom of the dish. Cover potatoes with a layer of cream mix, sprinkle Gruyere cheese over the potatoes and repeat the steps until you run out of ingredients.
Bake covered for 30 minutes, remove cover, and bake for additional 20 minutes until the top is browned and the cream is bubbly, test with a knife. The knife should go in easily. If you meet any resistance, cook an additional ten minutes.
Let rest for at least 10 minutes.
Enjoy!
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