This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Ingredients
- 1/3 cup unsalted butter, softened
- 1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
- 1/2 cup grated Gruyere
- 1/2 cup freshly grated Parmesan
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon paprika
Directions
Preheat the oven to 350 degrees F.
Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
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By Lyn.thil
on December 25, 2012
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My family LOVES this recipe every time I make it. I know it will be a hit at our Christmas dinner today!
By MikeTheDude
Columbia, TN
on August 16, 2012
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Very simple to make. The gruyere really adds to it. This IS a very rich dish. Not one for every day. Usually have it once every couple of months with a good streak as this is a potato dish you might find at an upper scale steak house.
I use a Breville tabletop convection oven for this and it comes out great every time.
By babynurse2
San Diego, CA
on August 07, 2012
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My boyfriend and I LOVED this with a few changes. I used Extra Sharp White Cheddar instead of the Parmesan and much less butter. Also, I boiled whole, unpeeled potatoes for about 10 minutes, then peeled and sliced them. The potatoes came out perfectly cooked. It was fabulous!
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