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Creamy Gruyere Dauphinois

7 russet potatoes (peeled)
1 pint heavy cream
½ cup grated Gruyere cheese
½ cup Parmesan cheese
TT nutmeg
TT salt and pepper

In a large sauce pan add cream and bring to a boil. While cream is heating, spray a large baking dish with cooking spray. Thinly slice potatoes with knife or mandolin and place into the pan. When the pan is half full sprinkle gruyere, nutmeg, cream, salt and pepper. Finish the other half and sprinkle parmesan, nutmeg, cream, salt and pepper. Cover with foil and bake for 60 minutes at 400 degrees.