Potatoes are always a great side dish - there are so many different ways to make them and they go with everything. This is one of my favorite ways to make potatoes; with the heavy cream, chicken broth and gruyere cheese - what could be better.
Gruyere Topped Scalloped Potatoes
2 cups chopped onions
1 can (14-1/2 oz.) chicken broth
1 cup heavy cream
1 bay leaf (optional)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
3 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices
1-1/4 cups grated Gruyere cheese
1. Heat oven to 350 degrees. In a 9x13-inch glass baking dish, combine onions, broth, cream, bay leaf, salt, pepper, and nutmeg, stirring until well mixed. Add potato slices and stir to combine so that they are well coated, evenly distributed in dish and lay as flat as possible. Cover dish with aluminum foil and bake 45 minutes. Remove foil and stir potatoes to redistribute sauce. Discard bay leaf.
Bake uncovered, 30 minutes. Sprinkle cheese evenly over the top, and continue to bake until edges of potatoes are golden brown and cheese is completely melted and bubbly, about 10 to 15 minutes more. Let stand at least 10 to 15 minutes before serving.
Makes 8 to 10 servings.
240 calories per serving:
Gruyere Topped Scalloped Potatoes
2 cups chopped onions
1 can (14-1/2 oz.) chicken broth
1 cup heavy cream
1 bay leaf (optional)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
3 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices
1-1/4 cups grated Gruyere cheese
1. Heat oven to 350 degrees. In a 9x13-inch glass baking dish, combine onions, broth, cream, bay leaf, salt, pepper, and nutmeg, stirring until well mixed. Add potato slices and stir to combine so that they are well coated, evenly distributed in dish and lay as flat as possible. Cover dish with aluminum foil and bake 45 minutes. Remove foil and stir potatoes to redistribute sauce. Discard bay leaf.
Bake uncovered, 30 minutes. Sprinkle cheese evenly over the top, and continue to bake until edges of potatoes are golden brown and cheese is completely melted and bubbly, about 10 to 15 minutes more. Let stand at least 10 to 15 minutes before serving.
Makes 8 to 10 servings.
240 calories per serving:
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