Cheese, who doesn't love it? Bubba says that I shouldn't be let loose in the gourmet cheese department of the supermarket because I'm a mouse. The cheese's all look so good to me and I usually come with more than we could ever eat. So, if I don't eat it all first, I have to find different ways to cook with all the cheese I buy. To me cheese is the ultimate munchie food. This classic French side dish { made with nutty Gruyere cheese } is well suited to accompany roasted meat or poultry. I serve it with Turkey Breast with Spinach-Herb Stuffing and Steamed Broccoli with Gremolata Crumbs. For a perfect Sunday Supper!
INGREDIENTS:
- 2 cups heavy cream
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 6 ounces Gruyere cheese, shredded { 1 1/4 cups }
DIRECTIONS:
- Preheat oven to 350 degrees. Grease a shallow 8-cup baking dish. Set aside,
- In a 6-quart saucepan, combine heavy cream, cayenne, and salt; heat to boiling over medium-high heat.
- Add potatoes and cook 2 minutes or until cream thickens slightly, stirring gently with heat safe spatula.
- Transfer half of potato mixture to prepared baking dish; sprinkle evenly with half of Gruyere. Top with remaining potato mixture and Gruyere.
- Bake 35 to 40 minutes or until potatoes are fork-tender and top is golden and bubbly.
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
MAKES: 8 SIDE-DISH SERVINGS
