POTATO GRATIN WITH GRUYERE AND HERBES DE PROVENCE
This delicious potato dish from the south of France comes together in minutes. It a perfect side dish for chicken or fish, but also makes and elegant brunch dish when served with poached eggs.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter 13x9-inch baking dish. Heat oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add broth, wine and herbs; bring to simmer. Add cream, salt and pepper; remove from heat.
- Grate potatoes through stand mixer shredder attachment according to manufacturer's instructions (there should be about 7 cups). Add potatoes directly to cream mixture to avoid discoloration. Heat until mixture simmers, about 12 minutes. Meanwhile, grate cheese through stand mixer shredder attachment according to manufacturer's instructions.
- Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese. Spoon remaining potato mixture atop cheese, spreading evenly. Sprinkle remaining cheese over.
- Bake until top browns, liquid bubbles and potatoes are tender, about 1 hour and 15 minutes. Cool 15 minutes and serve.
- Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
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