Asiago & Gruyere Potato Gratin
By
Genny Miller
@gendee
7
Here is a new twist on scalloped or potatoes gratin. I'm a huge lover of Asiago cheese and the blend of this cheese, along with Gruyere, make this dish so rich and creamy. It's excellent with ham or any type of roast. I made it for Easter with a leg of lamb and it was delicious. Enjoy! (PS) I posted this recipe at the request of an awesome cook and dear friend, Rose Mary Mogan...alias...Lady Rose.
Ingredients
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1 1/2 ccottage cheese (I used 2%)
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2 Tbspfresh thyme leaves, chopped
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1 tspgarlic, chopped
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1 dash(es)cayenne pepper or to taste
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1 chalf and half
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1 1/2 cGruyere cheese, grated
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1 cAsiago cheese, grated
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3 lbrusset potatoes, peeled and thinly sliced (approx. 4 potatoes per pound)
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·salt, to taste
How to Make Asiago & Gruyere Potato Gratin
- In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
- Slowly add half and half while the processor is running. Set aside.
- Combine Gruyere and Asiago cheese; set aside.
- Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
- Pour one-third of cottage cheese mixture over potatoes.
- Top with one-third of shredded cheese mixture.
- Repeat two more times with remaining ingredients.
- Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
- Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
- Remove from oven and allow to stand 15 minutes before serving.
About Asiago & Gruyere Potato Gratin
Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
