Gruyere Cheese Potatoes
5-6 medium sized potatoes, your favorite variety
1-2 6-ounce packages of authentic Gruyere cheese, grated
1 leek, thinly sliced
1/2 cup cream
pinch of salt
Preheat your oven to 325 degrees. Give your potatoes a good scrub and slice thinly by hand or in a food processor with peels intact. Finely grate the cheese by hand or in a food processor.
Rinse and slice leek bottom, using the stalk of the leek, but not the green tops.
In a 9×13 pan, using half of each ingredient, layer the potatoes, leeks and cheese. Repeat with remaining ingredients.
Pour up to 1/2 cup cream over the dish and top with a dash of salt if desired. Note: A Gruyere aged more than 6 months will have a saltier and stronger flavor than a younger Gruyere cheese, so additional salt is often unnecessary.
Bake for 30-35 minutes or until cheese is golden and pan is bubbly. Potatoes will be fork tender.
*A 6-ounce package of Gruyere cheese costs more than the price of a movie ticket, so be sure to serve it to guests who will appreciate its yumminess. Now you know why those cows are treated like royalty too!