Potato-and-Gruyère Casserole

Gruyère cheese is known for its rich, nutty flavor. Some would call it a stinky cheese. You can also substitute Swiss or Cheddar cheese.

Yield:

Makes 10 to 12 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes
Bake: 1 Hour, 15 Minutes

Ingredients

12 medium Yukon gold potatoes (about 4 pounds)
2 teaspoons salt, divided
2 tablespoons butter or margarine
1 large sweet onion, chopped
1/2 teaspoon pepper
2 cups (8 ounces) shredded Gruyère cheese*

Preparation

Peel and thinly slice potatoes.

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 8 to 10 minutes. Remove from heat; drain and set aside.

Melt butter in a large skillet over medium-high heat; add chopped onion, and sauté 12 to 15 minutes or until golden brown.

Layer half of potatoes in a lightly greased 13- x 9-inch baking dish or 2 (8-inch) square baking dishes; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with half each of onions, Gruyère cheese, and Cream Sauce. Repeat layers once, ending with Cream Sauce.

Bake at 350° for 1 hour and 15 minutes or until golden brown.

*1 (8-ounce) block Swiss cheese, shredded, or 1 (8-ounce) block sharp white Cheddar cheese, shredded, may be substituted.

Note:

November 2005