Gruyère Potato Gratin

Gruyère Potato Gratin

Serves 8

The Gruyère is the key to this dish because it melts and incorporates the cream better than cheddar ever could.

  • 2 pounds Yukon Gold potatoes
  • 2 medium onions, thinly sliced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 1 cup heavy cream
  • Fine sea salt and pepper, to taste
  • 3/4 pound cave-aged Gruyère, shredded
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Preheat oven to 350°F. Boil whole potatoes for 10 minutes, remove from heat and allow to cool to room temperature. In the meantime, sauté onions and garlic in butter until they are soft and translucent. Slice potatoes and layer with onions in a 9 x 9-inch baking dish. Pour cream over potatoes. Season to taste and sprinkle Gruyère over the whole shebang. Bake 40 to 50 minutes or until golden.

Nutritional Info: 
Per Serving:400 calories (250 from fat), 28g total fat, 17g saturated fat, 95mg cholesterol, 240mg sodium, 23g carbohydrate (3g dietary fiber, 2g sugar), 16g protein
Special Diets: 

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