Decadent Potatoes

By Addie

"Cheesy and delicious! How many ounces in one cup of Gruyere cheese? 4 ounces of cheese = 1 cup shredded (look on any bag of shredded cheese in the grocery store.)

Ingredients

• 2 lbs red potatoes
• 2 cups heavy cream ( Whipping Cream)
• 3 cups grated gruyere cheese (12 ounces)
• Fresh ground pepper
• 1/2 teaspoon grated nutmeg ( you can use regular ground nutmeg)
• 1/2 cup grated parmesan cheese

Preparation

Step 1

Preheat oven to 375°. Lightly butter a 12” baking dish.

Scrub potatoes well and blot dry. Do not peel. Slice potatoes very thinly or use a mandoline (you can also use your food processor). Divide potatoes into 3 equal portions.

Pour approximately 1/4 cup cream into bottom of the baking dish. Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
Sprinkle 1/3 of the Gruyere on top of the potato slices. Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.

Repeat this process until all of the potatoes, cream and Gruyere cheese are used up. You will have 3 layers. Finish the dish by sprinkling the Parmesan cheese evenly over the top.

Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.
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REVIEWS:

Awesome! I made these with a russet potato and cut the recipe back to 2 servings. Now I wish that I'd made the whole recipe. These truly are decadent! So easy and yummy. The nutmeg really added a great touch and these went well with Kona Coffee Rub. Thanks Leslie for a new keeper. I can't wait to make these again.

These potatoes are very yummy! They are rich, cheesy, and the nutmeg flavor really comes through. They went together very quickly and easily. I did have to cook them almost an hour. I think I may have sliced the potatoes a little thicker than I should have, although I tried to get them very thin. My family really enjoyed these and gave them 2 thumbs up. Thank you so much for sharing this wonderful recipe...it is definitely a keeper.

These potatoes were so good- creamy and cheesey - delicious. I couldn't get red potatoes so used nadine potatoes instead. Used freshly grated nutmeg and ground pepper for this dish.

Very good potatoes that are not diet friendly but taste great! I sliced the potatoes by hand so some of my slices were thicker than others and had to bake a bit longer. Not peeling the potatoes made them a bit rustic but still dressy enough for a nice dinner. Will make these again Leslie!

We had these with our pork tenderloin roast and it was the perfect accompaniment to a perfect meal! The whole family ate these and I got compliments from everyone on the meal! I will be making these again! Thank you!

These potatoes truly are decadent! I followed the recipe exactly and really wouldn't change a thing. I just wish I could get my potato slices thinner so I wouldn't have to bake them so long. I don't have a mandolin so I have to do it by hand. I could see these being really good with Yukon Gold potatoes as well. The Swiss and Gruyere cheese is wonderful with potatoes. I served this with "Barbecue Bacon Cheddar Chicken".

These were absolutely delicious! We had my brother over for dinner and he had three helpings! I made them just as written and wouldn't change a thing!

Wow! We enjoyed these so much. The creamy cheesy texture just melted in your mouth. I did add some bacon bits to the top layer. Also, served along with sour cream at the table (I didnt think it needed anything extra but the better half wanted the sour cream). Thanks for sharing a really easy & tasty recipe.

Oh my these were good! I made a 9x9 pan and if I had made more, we would have eaten them too! So creamy, and gruyere was the perfect choice! I also had to add about 20 of additional cooking time. Thank You for sharing.

Awesome!! Everyone will ask for the recipe!!!

OH LESLIE!!!! These potatoes are SINFUL!!!! But soooo good!!!!! I made a small amount for myself, and now can't wait to make them for my hubby when he gets back from traveling! :) A new favorite!!!!!!! :) (I did use Yukon Gold ones, and they worked perfectly! I did bake them longer, too, but that's because I just couldn't slice them any thinner than what I did. But all was just fine in the end!)TY!!!!!!!!!! :)

Loved the cheese in this dish. I did have to bake it an additional 30 minutes. For some reason my potatoes weren't cooked thru in the given time and I sliced them on my mandolin. I did sub white for red, but I don't think that would make a big differance.

From a cook to cooks, this is a wonderful recipe. It is not dense as some au gratin potatoes can be; it is not light but a delight to all who partake.