Asiago & Gruyere Potato Gratin
By
Genny Miller
@gendee
7
Blue Ribbon Recipe
This grown-up version of potato gratin has the perfect flavor combination your whole family will love. The cottage cheese and half and half mixture is the liquid that cooks the potatoes. It makes the dish nice and creamy with lots of flavor from the fresh thyme and hint of cayenne. What makes this scalloped potatoes recipe special is the selection of cheeses. Gruyere and Asiago is a rich combination and makes this a truly decadent and cheesy scalloped potatoes side dish.
The Test Kitchen
Ingredients
-
1 1/2 ccottage cheese (I used 2%)
-
2 Tbspfresh thyme leaves, chopped
-
1 tspgarlic, chopped
-
1 dash(es)cayenne pepper or to taste
-
1 chalf and half
-
1 1/2 cGruyere cheese, grated
-
1 cAsiago cheese, grated
-
3 lbrusset potatoes, peeled and thinly sliced (approx. 4 potatoes per pound)
-
·salt, to taste