My Gruyere Potato Casserole

 

So, one day I wanted potatoes. Cheesy potatoes like an Au gratin potato dish. But I didn’t want to go through all the trouble of slicing potatoes so thin you could see through them and then layering them and adding all the sauce in between the layers.  Yes.  Call it lazy but I call it smart.  Who says you have to slice the potatoes with a Madeline and risk cutting your hand.  Who says you have to layer.  Way too much work for me.   I wanted to taste but not the work.  So I diced up my potatoes with a pairing knife, threw them in a buttered casserole, make my sauce, poured it in and baked them.  Took all of 15 minutes to prepare and I swear these are far better than Au Gratin.  They are out of this world delicious and it took little or no work at all!

 My Gruyere Potato Casserole

4 tablespoons butter

6 medium russet potatoes (about 2½ pounds), scrubbed, peeled, cut into large chunks

3-4 garlic cloves, minced

4 tablespoons all-purpose flour

1 cup heavy cream

1½ cup milk

2 cups Gruyère cheese, grated and divided

1½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons paprika

1 teaspoon onion powder

Paprika and black pepper, for garnish

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350°F. Butter a 9 x 13 baking dish or spray with non-stick spray.

 

 

 

 

 

 

 

 

 

 

 

 

 Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until just tender but not falling apart, about 13 minutes. Drain thoroughly and set aside.

    

 

 

 

 

 

 

 

 

 

 

 

 

In a medium saucepan, melt the butter over medium heat. Add in the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Increase the heat to medium, whisk in the flour and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Whisking constantly, slowly pour in the heavy cream and milk until the sauce is smooth. Add in 1 cup of the Gruyère, the salt, pepper, paprika, and onion powder, then cook, whisking gently, until the cheese is melted.

 

 

 

 

 

 

 

 

 

 

 

 

Arrange the potatoes to cover the bottom of the prepared baking dish and pour the sauce over them and top with the remaining cup of Gruyère. 

 

 

 

 

 

 

 

 

  

 

 

 Place the baking dish in the oven and cook for 25 minutes. 

  

 

 

 

 

 

 

 

 

 

 

 

Turn the broiler to high and broil for 5 minutes more, until fully golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 

 Remove from oven and allow to cool for about 10 minutes so the casserole will set up.

 

 

 

 

 

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