Gruyère Cheese Stacked Potatoes
Take BCfresh red potatoes to new heights! The intense, nutty flavour of Gruyère cheese makes almost everything taste better, especially potatoes. This dish is so easy you can almost do it blindfolded! I always use a silicone muffin pan to make the clean-up a breeze.
Ingredients
- 1 lb small BCfresh red potatoes
- 1 tsp freshly ground pepper
- Pinch of ground nutmeg
- 1 cup whipping cream
- 1 cup (8 oz) Gruyère grated
- 1/2 cup Parmesan grated
- 1/3 cup parsley finely chopped
Instructions
- Preheat oven to 400°F and prepare large, six-cup muffin pan – If your muffin pan is not silicone, butter it well.
- Finely slice the potatoes using the slicing blade on a handheld mandolin or of a food processor. Set aside while you prepare the cream.
- Stir the pepper and nutmeg into the cream. Place a few potato slices along with 2 tsp of the cream in each cup, followed by a thin layer of Gruyère. Continue alternating layers of potatoes and Gruyère until each cup is filled ¼ inch from the top.
- Sprinkle the tops with Parmesan and bake in a preheated oven for about 30 minutes until golden brown and bubbly.
- Let the potatoes sit for 10 minutes to set, and then remove from pan and garnish with the chopped parsley. Heavenly indulgence!
What temperature are we baking these at?
Hi Denise, sorry we missed that! The oven should be preheated to 400°F. The recipe posting has been corrected and we’ve also added prep/cooking time information.
What temperature do you cook this at?
Hi Jo-Anne,
The Stacked Potatoes are baked at 400F as mentioned in step one of the directions.
Please let us know how yours turn out!
Step 4 completely out of place. Last step perhaps?
Good catch Anne, that step was leftover from another recipe posting. The recipe has been updated and reposted. Thank you!
OK, in this recipe the ingredients are in cups, then the amount of Gruyere says 8 oz? Isn’t that one cup? Having got that off my chest, these potatoes are so good! I have gotten a lot of compliments on them at dinners. Thanks, BCfresh!
Hi Joanne,
You make a good point so we’ve updated the recipe to also say 1 cup of Gruyere. Glad to hear they’re well enjoyed!