Gruyère Cheese Stacked Potatoes
by Caren McSherry
Take BCfresh red potatoes to new heights! The intense, nutty flavour of Gruyère cheese makes almost everything taste better, especially potatoes. This dish is so easy you can almost do it blindfolded! I always use a silicone muffin pan to make the clean-up a breeze.
Ingredients:
- 1 lb small BCfresh red potatoes
- 1 tsp freshly ground pepper
- Pinch of ground nutmeg
- 1 cup whipping cream
- 8 oz Gruyère, grated
- ½ cup Parmesan, grated
- 1/3 cup parsley, finely chopped
Method:
1. Finely slice the potatoes using the slicing blade on a handheld mandolin or of a food processor.
2. Stir the pepper and nutmeg into the cream. If your large six-cup muffin pan is not silicone, butter it well. Place a few potato slices along with 2 tsp of the cream in each cup, followed by a thin layer of Gruyère. Continue layering until each is filled ¼ inch from the top.
3. Sprinkle the tops with Parmesan and bake in a preheated oven for about 30 minutes until golden brown and bubbly.
4. Let the potatoes sit for 10 minutes to set, and then remove from pan and garnish with the chopped parsley. Heavenly indulgence!
2. Stir the pepper and nutmeg into the cream. If your large six-cup muffin pan is not silicone, butter it well. Place a few potato slices along with 2 tsp of the cream in each cup, followed by a thin layer of Gruyère. Continue layering until each is filled ¼ inch from the top.
3. Sprinkle the tops with Parmesan and bake in a preheated oven for about 30 minutes until golden brown and bubbly.
4. Let the potatoes sit for 10 minutes to set, and then remove from pan and garnish with the chopped parsley. Heavenly indulgence!
Copyright (c) Caren McSherry 08/2022
