Asiago & Gruyere Potato Gratin

Name: Asiago & Gruyere Potato Gratin
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: Serves 8
Cuisine: American
Ingredients: 1 1/2 c cottage cheese (I used 2%); 2 Tbsp fresh thyme leaves, chopped; 1 tsp garlic, chopped; 1 dash(es) cayenne pepper or to taste; 1 c half and half; 1 1/2 c Gruyere cheese, grated; 1 c Asiago cheese, grated; 3 lb russet potatoes, peeled and thinly sliced (approx. 4 potatoes per pound); salt, to taste

By Genny Miller
@gendee

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.

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

Rating:

★★★★★ 3 votes5

Comments:

18 Comments

Serves:

Serves 8

Prep:

20 Min

Cook:

6 Hr

Method:

Bake

Ingredients

1 1/2 c

cottage cheese (I used 2%)
2 Tbsp

fresh thyme leaves, chopped
1 tsp

garlic, chopped
1 dash(es)

cayenne pepper or to taste
1 c

half and half
1 1/2 c

Gruyere cheese, grated
1 c

Asiago cheese, grated
3 lb

russet potatoes, peeled and thinly sliced (approx. 4 potatoes per pound)
·

salt, to taste
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How to Make Asiago & Gruyere Potato Gratin

Step-by-Step

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.