This Gruyère cheese potato bake is a company worthy potato dish that is ridiculously easy to make~no washing, peeling, or boiling potatoes required!
This Gruyère cheese potato bake is an easy “potato version” of one of my favorite side dishes~Gourmet Gruyère Cheese Grits. Since not everyone loves grits, I thought a potato version would be nice. I doubled the recipe below and took this to a holiday lunch, where it was a huge hit and a wonderful complement to the beef tenderloin.
The key to the flavor of the dish lies in the Gruyère. This Swiss borne cheese lends a complex flavor (fruity, earthy & nutty) that can’t be found in any other cheese. A bit pricey, Gruyère averages $13.00 per pound. (For tips on choosing the best brand, see the information at the end of the post).
The key to making this dish quickly and easily is using Ore-Idea Steam & Mash potatoes. The potatoes are grade A Russets that are peeled and ready to steam in the microwave. When these go on sale, I always stock up. They are in the freezer section of most grocery stores near the frozen French fries & tater tots.
Note: When making potatoes, a hand mixer can be your best friend but should be used conservatively. Mixing should stop once the potatoes are “just blended.” Lumps add heft and texture and are a good thing. Over mixing can make potatoes turn “gluey,” and once this happens, there is no remedy:-(
I would love to hear from you if you try these (or if you come up with your own savvy version of the recipe)! Thank you so much for taking time to visit my site. As always, be blessed, and stay savvy!
Choosing the best Gruyère: In Cook’s Illustrated taste tests, the following brands are recommended: Emmi Le Gruyère Reserve, Gruyère Salé, Gruyère Alpage, and French Gruyère de Comté. Two “recommended with reservations” brands are Swiss Rose Le Gruyère, and Emmi Le Gruyère. Boar’s Head is NOT recommended. Since most of these brands are in a similar price range, a trip to Whole Foods or The Fresh Market for a recommended brand can make a huge difference in the quality of the cheese and outcome of the dish.