Gruyère Potatoes
by Caren McSherry
One of my favourite cooking cheeses on the planet's Gruyère. The intense, nutty flavour makes almost everything cooked with it taste better--mushrooms for sure, and potatoes.This dish is so easy you can almost do it blindfolded. I always use a silicone muffin pan to make the cleanup easy.
Ingredients:
- 1 lb (500g) small red (or fingerling) potatoes
- 1 tap (5 ml) freshly ground pepper
- Pinch of ground nutmeg
- 1 cup (250ml) whipping cream
- 8 oz (250g) Gruyère cheese, grated
- 1/2 cup (125ml) grated Parmesan cheese
- 1/3 cup (80ml) finely chopped parsley (optional garnish)
Method:
1. Slice the potatoes fine using the slicing blade on a handheld mandoline o 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 slice along with 2 tsp (10ml) of the cream in each cup, followed by a thin layer of Gruyère. Continue layering until each is filled 1/4 inch (6mm) from the top.
3. Sprinkle the tops with Parmesan and bake in a preheated 375 degrees (190C) 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 (if using). Heavenly indulgence.
Serves 6
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 slice along with 2 tsp (10ml) of the cream in each cup, followed by a thin layer of Gruyère. Continue layering until each is filled 1/4 inch (6mm) from the top.
3. Sprinkle the tops with Parmesan and bake in a preheated 375 degrees (190C) 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 (if using). Heavenly indulgence.
Serves 6
Copyright (c) Caren McSherry 2016
