As we strive to learn the key ingredients in our forever young and healthy life recipe, we are experimenting with superfoods, eating more vegetables, and taking the processed “fake” ingredients out of our diets. A deli worker told my kids that cheese is white and yellow cheese is just white cheese dyed yellow. True statement, BUT they translated that into “fake” cheese. Ever since, I have been on a mission to make dishes with “fake” cheese alternatives. This led to our latest obsessions with Fontina, Manchego and my absolute favorite, Parano.
Gruyere is known to make the best potato casseroles, so I tried it for Easter!! 100% correct! Gruyere did not dissappoint! In fact, I can’t remember what cheddar scalloped potatoes even taste like anymore! Here is my recipe!
Gruyere Scalloped Potatoes
7 large potatoes scrubbed and sliced into 1/8 inch rounds
1 large onion chopped
2 cloves of garlic finely chopped
3/4 cup heavy cream
1 lb. freshly grated gruyere cheese
2 tbsp. finely chopped parsley
1/4 cup freshly grated Parmesan
Warm the cream and garlic in a scauce pot and add 2 cups of Gruyere 1/2 cup at a time continuously stirring.
Add sliced potatoes to a deep baking dish.
Pour cheese/cream mixture from the saucepan over the potatoes.
Top with the remaining Gruyere cheese, the Parmesan, parsley, salt and pepper.
Bake for 1 hour and 20 minutes at 350 degrees. It will be creamy and bubbly. Mix well and let stand 10 minutes to thicken and serve hot!