Gruyere Scalloped Potatoes
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 213.6
- Total Fat: 12.4 g
- Cholesterol: 43.7 mg
- Sodium: 235.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.9 g
- Protein: 8.1 g
View full nutritional breakdown of Gruyere Scalloped Potatoes calories by ingredient
Introduction
Scalloped potatoes with that beautifully "nutty" Gruyere cheese flavor. The onions can be considered optional, but really blend well with the other flavors. This is an updated recipe from a cooking magazine that I read in 1998. Scalloped potatoes with that beautifully "nutty" Gruyere cheese flavor. The onions can be considered optional, but really blend well with the other flavors. This is an updated recipe from a cooking magazine that I read in 1998.Number of Servings: 15
Ingredients
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6 medium Idaho potatoes, peeled and sliced very thin
1/3 cups sliced yellow onions
3 cups 2% milk
3 cloves garlic (may use less, as taste requires)
1 tablespoons unsalted butter, softened
1 tsp salt (ground black pepper, as taste requires)
1 cup heavy cream
2 cups Gruyere cheese, grated
Directions
Preheat oven to 325 degrees.
Saute yellow onions in a large saucepan in 1 tbsp butter until they begin to carmelize . If you decide not to use onion, reserve the butter for later. Remove sauted onions and set aside for later.
Combine sliced potatoes and milk in the large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
Drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
Rub a 3 1/2-quart oval baking dish with half of the garlic and with butter. Arrange half of the sliced potatoes in the baking dish; season with salt (and pepper if desired). Evenly distribute the remaining garlic and the sauted onions. If not using onions, distribute remaining butter. Arrange the second half of the potatoes on top of the mixture. Pour reserved cooking milk and the cream. Sprinkle cheese over top.
Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.
Number of Servings: 15
Recipe submitted by SparkPeople user RHODODO.
Saute yellow onions in a large saucepan in 1 tbsp butter until they begin to carmelize . If you decide not to use onion, reserve the butter for later. Remove sauted onions and set aside for later.
Combine sliced potatoes and milk in the large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
Drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
Rub a 3 1/2-quart oval baking dish with half of the garlic and with butter. Arrange half of the sliced potatoes in the baking dish; season with salt (and pepper if desired). Evenly distribute the remaining garlic and the sauted onions. If not using onions, distribute remaining butter. Arrange the second half of the potatoes on top of the mixture. Pour reserved cooking milk and the cream. Sprinkle cheese over top.
Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.
Number of Servings: 15
Recipe submitted by SparkPeople user RHODODO.
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