Potato layered with cheese (i believe)?

It sounds like a potato gateau. A french dish with very thinly sliced potatoes using a mandolin, butter and cheese, all layered and then baked.

2 cups milk

3 cloves garlic, smashed and peeled

Salt

3 pounds baking potatoes, preferably Idaho,

peeled and sliced 1/4 inch thick

3 ounces Gruyère cheese, coarsely grated

(about 3/4 cup)

Pinch cayenne pepper

Black pepper

1 cup heavy cream

1. Place a rack in the top half of the oven and preheat to 375º. In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 teaspoon salt. Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.

2. Remove the saucepan from the heat and, using a slotted spoon, transfer half the potatoes to a buttered 9-by-13-inch baking dish; arrange the potatoes in an even layer. Sprinkle with half the cheese and the cayenne; season with salt and pepper to taste. Repeat with the remaining potatoes and sprinkle with the remaining cheese. Pour the heavy cream evenly over the top. Bake the scalloped potatoes until golden and crisp on top, 40 to 45 minutes. Let stand for 5 minutes before serving.

It's called "Scalloped Potatoes" or "Potatoes au Gratin" , the french style served in restaurants.

thin slice the raw potatoes, with or without skin, and sautee them in a frying pan with olive oil and butter..... throw in some chopped spring onion and garlic, seasoning, thyme, worcheshire, maybe a shot of dry white wine to fancy it up, or a shot of cognac, let it all cook to the proper texture & taste, turn off the heat and stir in some cream.

put the potatoes in individual baking dishes, leaving enough room for a healthy portion of shredded gruyere cheese to top them off. You can also use a good aged swiss or emmentaler cheese. If you use American cheese read the ingredients to make sure you are really getting cheese and not something that tastes like cheese.

throw it into the oven until the cheese is bubbling and browned to your desire.

From start to finish 30 minutes.... less if you have your potatoes sliced and cheese shredded in advance...

for best results use the smaller potatoes that cook firm, the ones usually used in potato salads. They do not turn into mashed potatoes...

INGREDIENTS

6 large potatoes

6 tablespoons butter

8 ounces Swiss cheese, grated

salt to taste

ground black pepper to taste

2 tablespoons hot water

READ REVIEWS (18)

Review/Rate This Recipe

Save To Recipe Box

Add to Shopping List

Add a Personal Note

Post a Recipe Photo

Post a Favorite Food List

Create a Menu

DIRECTIONS

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.

Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.

Seek out authentic Italian Fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad.

RECIPE INGREDIENTS

2 lb baking potatoes, of uniform size

1 tablespoon unsalted butter

Salt

1 cup shredded Fontina cheese

2/3 cup grated Parmesan cheese

1 cup light meat stock

RECIPE METHOD

Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are sliced, place them in the water. When they have all been sliced, drain well and lay out on a kitchen towel to dry.

Preheat an oven to 300 degrees F. Grease a baking dish about 9 1/2 in in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower. Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until you have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.

Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1-1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot directly from the dish.

CHEESY POTATOES

2 lbs. hash browns, thaw slightly

2 c. shredded sharp Cheddar cheese

1 pt. (12 oz.) sour cream

1 can cream of chicken soup

1 onion, minced

1 tsp. salt

1/2 c. melted butter

Crushed corn flakes

Mix all ingredients, except butter. Put into buttered casserole. Let stand a few minutes before baking. Sprinkle crushed corn flakes on top. Pour over 1/2 cup melted butter. Bake 1 hour at 350 degrees.

Serves 8-10.

It's potato au gratin.