Appetizers
Golden Potato & Swiss au Gratin
Makes 6 to 8 servings
Golden Potato & Swiss au Gratin
Makes 6 to 8 servings
Rich, indulgent, and absolutely delicious.
Ingredients
- Cooking spray or ½ tablespoon unsalted butter at room temperature
- ¼ cup moderately packed Italian parsley leaves
- 4 ounces Swiss or Gruyere cheese, cut to fit feed tube
- 2 pounds golden or yellow potatoes, peeled, cut to fit feed tube
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ cups light cream
Preparation
- Arrange rack in center of oven. Preheat oven to 350˚F. Coat a 6-cup gratin dish or baking dish with cooking spray or softened butter.
- Place the parsley leaves in the food processor work bowl fitted with the metal chopping blade. Process using Speed 12 until finely chopped, about 15 seconds. Remove and reserve.
- Remove the metal chopping blade. Insert the shredding disc in the food processor work bowl. Use moderate pressure to shred the cheese. Remove and reserve.
- Turn disc over to slice. Use moderate pressure to slice the potatoes – they will completely fill the work bowl. Reserve about 20 slices of the potatoes.
- Arrange a layer of half the remaining potatoes in the prepared dish. Sprinkle with half the salt, pepper, parsley and cheese. Arrange the remaining potatoes in a second layer, arranging the reserved slices decoratively on top.
- Sprinkle with the remaining salt, pepper, parsley, and cheese. Carefully pour the light cream into the dish. Cover with a sheet of sprayed/buttered aluminum foil, coated side down.
- Place in oven and bake for 1 hour and 15 minutes covered. Remove the foil and bake until potatoes are tender and lightly browned.
- Let stand 10 minutes before serving.
