Tuesday, January 4, 2011

Ron's Baked Cheese Potatoes

6 Yukon gold potatoes, thinly sliced.

1 White onion, thinly sliced.

1/2 pound grated Gruyere cheese ( or Comte...or the Cheddar of your choice! )

pint of heavy cream, 1 cup of milk

salt and pepper to taste.

butter a Pyrex baking dish.

Put a layer of potato slices down, then a layer of onion slices, w salt and pepper.

pour the heavy cream to lightly cover, adding milk to spread it out.

layer the cheese to cover.

repeat this process maybe 4-5 times, and finish with more cheese on top.

Bake at 350 for 50-60 minutes, til you see the edge get slightly crusty and the cheese bubbles.

Good for slices, even the next day or two, excellent with a side salad.
Potato Gold, baby!

1 comment:

  1. Here's another! My Taco filling recipe:

    peel and finely dice one medium sized spud, two if you're making a lot.

    saute potatoes in butter with salt, pepper, paprika, small amount of cumin, garlic and/or onion powder to taste.

    When potatoes are 1/2 to 2/3 cooked, add your ground beef which should have a fine grind to it. When all is done, add to your taco shells and dress those as you like!