You Say Potato

I never met a potato I didn't like, and these potatoes are no exception! This Thanksgiving I had wanted to do a scalloped potato and found a great recipe on the Whole Foods website. There are some wonderfully healthy recipes listed...of course this isn't exactly one of them! I used a mandolin to slice the potatoes on Thanksgiving but was too tired to do it on Christmas and quartered them. I will use the mandolin from now on...the cheese melted better in the thin layers of potato. And, it looked prettier, too!

Sometimes Gruyere can be expensive, so shop around. I went to two markets and found a price difference of over $6 a pound, so be careful where you purchase it. I found mine at Pathmark.

Gruyere Potato Gratin (courtesy of Whole Foods)
The Gruyere is the key to this dish because it melts and incorporates the cream better than cheddar ever could.
Serves 8
2 pounds Yukon Gold potatoes
3/4 pound cave-aged Gruyere, shredded
2 medium onions, thinly sliced
1 clove garlic, minced
2 tablespoons butter
1 cup heavy cream
sea salt, to taste
ground pepper, to taste
Preheat oven to 350°F.Boil whole potatoes for 10 minutes, remove from heat and allow to cool to room temperature. In the meantime, sauté onions and garlic in butter until they are soft and translucent. Layer potato slices and onions in a 9 x 9 baking dish. Pour cream over the potatoes. Season to taste and sprinkle Gruyere over the whole shebang. Bake 40–50 minutes or until golden.