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Friday, November 20, 2009

Cheese-Crusted Potatoes (Gratin de Pommes de Terre) Recipe

Gratin de Pommes de Terre
(Cheese-Crusted Potatoes)

4-5 cups peeled, thin skinned potatoes (about 2 lbs)
salt and pepper
About 1/2 pint (1 cup) whipping cream(or half cream and half regular strength chicken broth)
3/4 cup of shredded Swiss or
Gruyère cheese

Spread potato slices evenly in a shallow, 1 1/2-quart casserole and sprinkle lightly with salt and pepper. Pour in enough cream to barely cover potatoes.

Bake, uncovered, in a 325 degree oven for 1 hour. Sprinkle with cheese and continue baking for 20 more minutes or until tender when pierced. Makes 4 or 5 servings.

Image from google images

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