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Gruyere Potatoes au Gratin Recipe

Rich and creamy, this simple-to-fix dish will make guests think you fussed. The recipe calls for packaged hash brown potatoes so there’s no peeling or cutting. —Suzan Ward, Post Falls, Idaho

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Gruyere Potatoes au Gratin Recipe

Prep: 15 min. Bake: 50 min.

Yield: 12 Servings

15 50 65

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded Gruyere cheese or Swiss cheese
1 cup grated Parmesan cheese
2 cups heavy whipping cream

Directions

In a large bowl, combine the hash browns, lemon juice, garlic, salt and pepper. In a small bowl, combine the Gruyere and Parmesan cheeses.
Layer half of the hash brown mixture and half of the cheese in a greased 13-in. x 9-in. baking dish. Repeat layers. Pour cream over top.
Cover and bake at 400° for 45 minutes. Uncover; bake 5-10 minutes longer or until edges begin to brown. Let stand for 5 minutes before cutting. Yield: 12 servings (3/4 cup each).

Nutritional Facts 1 piece equals 380 calories, 29 g fat (17 g saturated fat), 102 mg cholesterol, 450 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Gruyere Potatoes au Gratin in Country Woman Christmas Annual 2011, p43

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.