Potatoes Au Gratin

jcgaunett's Note:

This is a delicious adaption from the Junior League of Houston "Stop and Smell the Rosemary." My family likes this as-is but you could add some minced onion and parsley.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 2 large russet potatoes , peeled,halved,and sliced very thin
• ½ teaspoon salt
• ¼ teaspoon fresh ground pepper
• ¼ teaspoon nutmeg
• 4 ounces gruyere cheese or 4 ounces quality swiss cheese , shredded or sliced thin
• 2 ounces sharp cheddar cheese , shredded or sliced thin
• 8 ounces chicken broth
• 2 tablespoons butter

Directions:

1. Preheat oven to 450 degrees.
2. Grease 8 by 8 baking dish.
3. Toss potatoes with salt, pepper, nutmeg.
4. Layer potatoes in dish.
5. Sprinkle with cheese.
6. Repeat layers ending with potatoes.
7. Cover with broth and dot with butter.
8. Bake uncovered 15 minutes.
9. Reduce heat to 350 degrees and bake 1 hour, or until top is golden and crusty.
10. Serve immediately.

Reviews

[989727]

This recipe is fabulous! I used the Gruyere and my husband said it was better than what he had at a nearby restaurant.

[R.C.Granger]

I made this recipe with smoked swiss instead of gruyere and it came out fantastic. I love that it wasn't heavy and creamy like so many other recipes. Next time I am going to add a little bit of garlic to the salt/pepper/nutmeg mix.

[VickyJ]

This potato recipe was nice and cheesy and made a great sauce. I served this along side meatloaf and green beans. This was added to my "On the Side, Please!" cookbook. Thank you!