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Potato Gratin with Gruyere and Herbes de Provence

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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  2 Hours 5 Minutes
  8 servings
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.
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
Potato Gratin with Gruyere and Herbes de Provence Recipe at
Preheat oven to 350 degrees F. 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.

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.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 360
Fat. Total: 24g
Fiber: 3g
Carbohydrates, Total: 24g
Sodium: 401mg
% Cal. from Fat: 60%
Cholesterol: 74mg
Protein: 11g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Terry Reviewed: 10/05/2007
I would definitely make this dish again. In fact, I've added it to my Christmas menu this year. The only thing I might change would be less simmering time for the potatoes before they go into the oven. It was most delicious. My entire family fell in love with this dish.
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