Potato Gratin with Gruyere and Herbes de Provence

Directions

PrepTime:
StandingTime:
CookingTime:
TOTAL TIME: 24:00

Butter 13x9-inch baking dish.

Heat oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 10 minutes. Add garlic and saute 1 minute. Add broth, wine and herbs; bring to simmer. Add cream, salt and pepper; remove from heat.

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.

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.

Bake until top browns, liquid bubbles and potatoes are tender, about 1 hour and 15 minutes.

Cool 15 minutes and serve.

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Per serving: 475 Calories; 33g Fat (64% calories from fat); 14g Protein; 27g Carbohydrate; 100mg Cholesterol; 741mg Sodium
Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat

NOTES : Okay - Good. Somewhat weird the shredded potato. Try slicing rather the next time.

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.

Note:
Herbes de Provence is a dried herb blend typical of the Provence region of south-central France. It may include rosemary, thyme, savory, oregano, basil, sage, marjoram, fennel, mint, and lavender blossoms. Crush the dried herbs in the palm of the hand to release their flavor.

Nutr. Assoc. : 0 0 0 0 0 1016 0 0 0 0 0