If you’re new to Gruyère Cheese, you may not know that it comes from the alpine region of Switzerland where it has been made in copper vats for over 900 years. It’s a great Cheese to feature on a cheese platter, fondue, or even slice it on a sandwich. It is a flavorful long-aged cheese included in recipes such as potato dishes, breads, souffles, egg dishes, and French Onion soup!
INGREDIENTS: Yields 8 servings
8 cups sliced Yukon gold potatoes, skins in tact
2 large Onions, sliced
4 cloves Garlic, chopped
2 drizzles Olive Oil, divided
1 TBSP Butter, divided
6 oz block Gruyère Cheese, grated
1 pint Whipping Cream
Salt and Pepper
OPTIONAL VEGGIES: Cabbage, Mushrooms, Mini Sweet Peppers
In large saucepan, drizzle Olive Oil and heat on low/medium heat. Sauté Onions until browned and caramelized. Add the Garlic and continue cooking for a couple of minutes.
While the Onions are cooking, wash and slice potatoes thinly. I always leave the skin on because I like it, but you can peel them if you’d like.
When the Onions are cooked to your liking, remove from pan. If you are using any of the Optional Veggies, cook them in another drizzle of Olive Oil until beginning to tenderize. They will finish cooking in the oven. Salt and Pepper.
In Buttered casserole dish, place a layer of Potatoes. Add a few handfuls of grated Cheese. Add another layer of Potatoes. You can add the Caramelized Onions in any of the layers. Add a few handfuls of Cheese. Add Optional Vegetables next (I add them all in the center layer. Add another thin layer of Potatoes, more cheese, and then Potatoes for the top layer. Pour a pint of Whipping Cream over all.
Cover with foil and bake at 375° F for about 40 minutes. Remove foil and add the remaining grated Cheese on top. I normally sprinkle Parsley on top for extra color. Return to oven and bake for 35 – 45 minutes until potatoes are tender and Cheese is golden brown. Serve.
NOTE: These potatoes can be cooked anywhere from 350° F to 400° F. You’ll have to adjust your baking time.