Recipe Courtesy of Cooking.com.
This delicious potato dish from the south of France comes together in minutes. It a perfect side dish for chicken or fish, but also makes and elegant brunch dish when served with poached eggs.
Nutrition Facts
8 servings
Facts per Serving
Calories: 360 Fat, Total: 24g Carbohydrates, Total: 24g
Cholesterol: 74mg Sodium: 401mg Protein: 11g
Fiber: 3g % Cal. from Fat: 60% % Cal. from Carbs: 27%
Cooking.com Tip: Bake this creamy side dish in a beautiful Emile Henry baking dish. Made of ceramic, this dish retains and distributes heat evenly resulting in perfectly cooked food. In fact, it is so durable and attractive it can go directly from the oven to your dining table.
Ingredients
- 2 tablespoons olive oil
- 2/3 cup thinly sliced shallots
- 4 large garlic cloves, minced
- 1 cup canned chicken broth
- 1 cup dry white wine
- 2 teaspoons Herbes de Provence with lavender
- 1 1/4 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds russet potatoes, peeled
- 6 ounces Gruyere cheese
Preparation
- 1 Preheat oven to 350º F.
- 2 Butter 13x9-inch baking dish. Heat oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add broth, wine and herbs; bring to simmer. Add cream, salt and pepper; remove from heat.
- 3 Grate potatoes through stand mixer shredder attachment according to manufacturer's instructions (there should be about 7 cups). Add potatoes directly to cream mixture to avoid discoloration. Heat until mixture simmers, about 12 minutes. Meanwhile, grate cheese through stand mixer shredder attachment according to manufacturer's instructions.
- 4 Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese. Spoon remaining potato mixture atop cheese, spreading evenly. Sprinkle remaining cheese over.
- 5 Bake until top browns, liquid bubbles and potatoes are tender, about 1 hour and 15 minutes. Cool 15 minutes and serve.
