Gruyere Potatoes au Gratin Recipe

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Gruyere Potatoes au Gratin Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

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 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 13x9-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).
Originally published as Gruyere Potatoes au Gratin in Country Woman Christmas Annual 2011, p43

Nutritional Facts

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

  • 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 shredded Gruyere cheese or Swiss cheese
  • 1 cup grated Parmesan cheese
  • 2 cups heavy whipping cream
  1. In a large bowl, combine the hash browns, lemon juice, garlic, salt and pepper. In a small bowl, combine the Gruyere and Parmesan cheeses.
  2. Layer half of the hash brown mixture and half of the cheese in a greased 13x9-in. baking dish. Repeat layers. Pour cream over top.
  3. 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).
Originally published as Gruyere Potatoes au Gratin in Country Woman Christmas Annual 2011, p43

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