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l-l/2 lbs. Yukon Gold potatoes, peeld, cut into l/4″ pieces
3/4 lb. onions thinly sliced
l cup packed grated Gruyere cheese (about 4 ozs.)
8 tbsps. packed freshly grated Parmesan, about 2 ozs.
2/3 cup whipping cream
Combine potatoes and sliced onjions in heavy large saucepna. dd enough water to cover. Bring water
to boil. Reduce heat and simmer until taters are almost tender, about 3 mins. Drain mixture well. Arrange
half of potato onion mixture in llx7″ glass baking dish. Sprinkle with s&p. Sprinkle mixture with l/3 cup
Gruyere cheese, then 2 tbsps. Parmesan. Arrange remaining potato onion mix atop cheeses. Pour
cream over . Sprinkle with s&p. then 2/3 cup Greuyere cheese and 6 tbsps. Parmesan. (Can be
prepared 8 hrs. ahead. Cover and refrigerate). Heat oven 400. Bake gratin uncovered until cream
thickens, about 25 mins. Remove from oven. Preheat broiler. roil gratin until top is golden, about 2 mins.
jServes 4 Bon Appetit Feb. 2000

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