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The heavy cream and traditional swiss cheese makes this a rich dish a wonderful addition to any holiday feast. Ingredients:
1 clove garlic, peeled and slightly crushed with the flat side of a knife
3 lb baking potatoes (about 6 large), peeled and sliced in 1/8 inch thick
rounds
6 oz. Gruyere or Swiss cheese, finely shredded
1/2 tsp salt
1 cup heavy (whipping) cream
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1. Heat oven to 350 degrees F. Rub a shallow 2 qt baking dish with the garlic. Layer half the potatoes evenly over bottom of prepared dish.
Sprinkle with half the cheese and salt; drizzle with half the cream. Repeat with remaining ingredients.
2. Bake uncovered 1 1/2 hours or until potatoes are tender when pierced and top is brown and crisp.
Notes:
Planning Tip: May be baked up to 1 day ahead. Refrigerate covered with foil.
Remove from refrigerator 1 1/2 hours before reheating. After turkey/ham/roast comes from the oven, increase temperature to 450 degrees F. Bake covered gratin
10 minutes; uncover and bake 5 minutes longer. Prep Time: 15-20 minutes, Cooking Time: 1.5 hours Serves 10 Recipe submitted by: Betsy Gartrell-Judd
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