My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Sunday, July 3, 2011

Potatoes Gruyere

Now that summer is finally here and we'll be grilling more we need simple side dishes. Not that it has to be summer, I use this recipe year round. But it is so good with barbecue chicken or steaks. The key word for me is "easy", with no fuss.

Potatoes Gruyere
8 servings
print recipe

8 to 10 boiling potatoes
Butter
Salt and Pepper
Beef or chicken broth
1 cup shredded Gruyere or Swiss cheese

Generously butter a casserole. Peel, or not, and slice potatoes into 1/8 inch slices. Place a layer of potatoes in the dish, sprinkle with salt and pepper, and continue layering and seasoning. About every third layer, dot potatoes with bits of butter. Pour in enough broth to cover potatoes well; the broth should come almost to the top of the casserole. Bake uncovered at 350 degrees F for about 45 minutes. Check for doneness, using a small sharp knife. If too much liquid is left, drain it off. Sprinkle with cheese and return to oven until cheese browns to a lovely golden color. How hard was that!

2 comments:

  1. Oh,my this sounds divine!
    I love Gruyere! Though it is difficult to find in our rural area.

    ReplyDelete

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