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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this from a magazine at the dentists office. It sounded good and I tried it that night. It has since become one of my family's favorites. During the holidays, I use sweet potatoes and add a layer of whole cranberry sauce in it and leave out the green chilies. I also change the cheese to a mixture of white and yellow cheese. It works out really well and tastes great. Cooking time includes cooking the potatoes and for simmering. Ingredients:
1 1/2 lbs yukon gold potatoes, peeled and cut into 1/4 inch slices |
2 small onions, thinly sliced (i use either sweet onions or sometimes, i use red onions) |
1 (4 ounce) can mild diced green chilies |
1 cup gruyere cheese, grated (packed) |
8 tablespoons freshly grated parmesan cheese |
2/3 cup whipping cream |
Directions:
1. Preheat oven to 400.
2. Combine potatoes and sliced onions in heavy large saucepan adding enough water to cover and bring to boil.
3. Reduce heat and simmer until potatoes are almost tender (about 3 minutes).
4. Drain mixture well.
5. Add green chilies and mix well.
6. Arrange 1/2 the potato onion mixture in an 11x7 baking dish. Sprinkle with salt and pepper.
7. Sprinkle with 1/3 c of the Gruyere cheese and then 2 tbsp Parmesan cheese.
8. Arrange remaining potatoes atop the cheese.
9. Pour whipping cream over top and sprinkle with dash of salt and pepper.
10. Sprinkle the remaining 2/3 c cheese over and then the 6 tbsp remaining Parmesan cheese.
11. Bake uncovered at 400 until cream thickens, about 25 minutes.
12. Remove from oven and put under broiler about 2 minutes until golden.
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