Thursday, December 6, 2007


This is quite possibly my favorite dish that I make. That I've ever made. It is delicious. Make this one when you want to impress the heck out of someone (but don't particularly care about their arteries). It's kind of a pain to make, but after you make it once, you'll realize that it's worth 3x the effort. I only use about 2T of butter when I make it. Ya know, to make it more healthy. Kind of like ordering a diet soda with your large fries.

Caution: When this dish is baking you will most likely start drooling from the scent wafting out of your oven. Don't say I didn't warn you. Also known to cause knock down, drag out fights over the last bite.

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika
Preheat the oven to 350 degrees F.

Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.

Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.*

In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

*Layer the potatoes all the way to the top. They sink a little when they bake, and trust me, you'll want as many layers of cheesy goodness as possible.

1 comment:

Beth Anne said...

oh. my. word.

I'm making this at some point becaue I personally stopped caring about my arteries once I read the ingredients.