Simple is best for potatoes and cheese. Three ingredients: Yukon gold potatoes, grated gruyere cheese and cream. (I never count parsley as an ingredient.)
Peeled and sliced....
Throw those potatoes in boiling water, just for five minutes. No more. Not to completely cook them. Just to open up the potatoes so they'll soak up the cream and cheese. It also cuts down on the bake time.
Drain...
Return to pot. Add cream, more than a splash but less than a pour, and all the cheese. Stir...
Slosh into a greased little casserole dish...
And bake. Top with a little parsley. Seriously creamy and uncomplicated. Perfect.
That looks delicious.
ReplyDeleteI need to improve my sloshing technique.
ReplyDelete