Potatoes Gruyere

by Hilary Gauntt on December 11, 2013

Credit for this wonderful side dish goes to  Michele Dedeaux Engemann, who notes her family serves it every Christmas Eve along with a Honey Baked Ham. It comes together fairly quickly, and can be made ahead and kept warm in a low oven or warming drawer. We thought this was easy and delicious! Do check out the other terrific  potato dish on this site called Gratin Dauphinois;  one of these  will be perfect for your holiday dinner.

2 onions

4 T. butter

6 medium potatoes, peeled

salt and pepper to taste

1 cup chicken broth

1/4 lb. Gruyere cheese, shredded

Thinly slice the onions and saute in butter until limp and golden.  Thinly slice the potatoes and place in an au gratin or shallow baking dish; flatten and sprinkle with salt and freshly ground pepper.  Spread the onions evenly over, and then cover with the chicken broth and sprinkle with shredded Gruyere cheese..  Bake in a preheated oven at 400 degrees for 30 to 40 minutes or until the top is brown and bubbling.  Serves 6-8.

Note:  I used large Yukon Gold potatoes; easy to peel.

potato gratin

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{ 2 comments… read them below or add one }

Yvonne February 14, 2014 at 10:58 am

Had all the kids home for dinner on Sunday. We like to do something hearty for the “big boys” so Mike did rib eyes on the Big Green Egg and I made these potatoes. They were a big hit! How can you miss with potatoes, onions & cheese? I’m doing this recipe again tonight for Valentine’s Day company. Thank you! Anxious to try the barley soup –

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Hilary Gauntt February 14, 2014 at 3:40 pm

Twice in one week! Love it! Isn’t it wonderful to have the reasons to need to make rich potato dishes ? Happy Valentines Day Yvonne!

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