As usual, I cut the recipe in half and made a few changes of my own (with ingredients I had on hand).
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- 1 fennel- 1/2 onion
- 8 medium yellow gold potatoes
- 1/4 pound (about 1 1/2 cup grated) Gruyere cheese
- Topped with fresh parmesan
The Gruyere cheese is a bit expensive- I could only find a 1/2 pound block, so we have enough to make this recipe again. (Freeze your block cheese in foil and a freezer bag and it wil last a long time). You can also google yummy recipes for macaroni and cheese that use gruyere and white cheddar.
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The potatoes/cheese browned up very nicely and bubbled for about 30 minutes of the cooking time. I sliced the potatoes myself- just make sure you slice them as thin as you can.
The overall opinion was the potatoes were VERY yummy! The gruyere and fennel gave it a sweet taste that we enjoyed. I topped it with fresh parmesan and it gave it a nuttier/earthy top taste. We will be making these again this Fall for the holidays.
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2 comments:
Shannon, this is next on my list to make...I was gonna be cheap and substitute in Swiss cheese. Since you have made it you would know...would that work, or do I need to splurge for the Gruyere?
I would splurge- there aren't many ingredients for the dish and I think it would make a difference---:)
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