Asiago & Gruyere Potato Gratin
By
Genny Miller
@gendee
1
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 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
- 1-1/2 c
- cottage cheese (i used 2%)
- 2 Tbsp
- fresh thyme leaves, chopped
- 1 tsp
- garlic, chopped
- cayenne pepper, dash of, 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 & thinly sliced (approx. 4 potatoes per pound)
- salt to taste
How to Make Asiago & Gruyere Potato Gratin
- 1In food processor or blender, combine cottage cheese, thyme, garlic and cayenne pepper; salt and pepper to taste. Process until smooth. Slowly add half & half while processor is running. Set aside.
- 2Combine Gruyère and Asiago cheese; set aside.
- 3Layer 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.
- 4Cover 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.
