Gruyère Potatoes

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Gruyère Potatoes
Gruyère Potatoes
1 tbsp. butter
1 tbsp. flour
3/4 cup Campbell’s Condensed Chicken Broth
3/4 cup Land O’Lakes Fat Free Half & Half
4 oz. shredded Gruyère cheese reserve 1/4 cup for topping
1/4 tsp. marjoram
1/4 tsp. dill weed
Freshly ground pepper to taste
1-1/2 lb. russet potatoes peeled and thinly sliced
Prep time: 20 minutes, Cook time: 50 minutes

Preheat oven to 400°F and spray 4 (1- or 2-cup) ramekins or custard cups with nonstick cooking spray. Melt butter in a medium saucepan. Add flour and cook for 1 minute. Slowly whisk in broth and half & half and cook until very hot. Add cheese a little at a time, cooking and stirring just until melted. Stir in herbs and pepper, then potatoes. Place equal amounts of potatoes and sauce in prepared dishes and top with remaining cheese. Bake for 45 minutes or until potatoes are very tender, tenting with foil during the last 15 minutes of cooking to prevent overbrowning. Let stand for 5 minutes before serving.

Makes 4 servings.

Tip! Cooking the dish in individual portions reduces the temptation to eat too much.
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The roux gives these potatoes a delicious undertone of pastry-like yumminess. This is an absolutely luscious recipe worthy of any special occasion. I would recommend checking the potatoes sooner than 30 mins. I always have to cover them sooner than that to avoid over-browning. When I'm in a hurry, I boil the potatoes in the sauce on the stovetop and then just transfer to the oven for top-browning (still yummy!). If you're not familiar with Gruyere, it's a mild swiss-type cheese. I've substituted other swisses with great results, but Gruyere is fabulous in this dish (and I don't like swiss cheeses).

  Comment Number: 4875
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