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Asiago Gruyere Potatoes Au Gratin


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It's time for me to get my challenge on.  I feel guilty for not participating in the food challenges on this website.   My cooking schedule is pretty busy but never so busy that I can't churn out one challenge entry each month.  So... for this month's "sides" challenge I made one of my favorite side dishes that works well with just about any protein you can put on your plate.  Potatoes are a comfort food and there are many many many great ways to make them but this is one of my favorites... potatoes au gratin.  I never make this recipe the same way twice but this is the basic version and it lends itself to a LOT of interpretation and imagination.   So these ingredients above are the backbone of this recipe... let's get started...

 

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I finely grate 4-5 ounces of gruyere cheese and 3-4 ounces of asiago.  I use one of those little hand crank graters like you see the waiters use at Olive Garden.  They work well with the asiago but the gruyere is a little softer and it will clog the tube so you have to clean it out a couple times during the grate or use a box grater or microplane grater instead.  

 

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Garlic is an essential ingredient in my kitchen.  I NEVER buy garlic in a jar.  Garlic keeps very well and I usually buy the 3lb bag of garlic bulbs so I always have plenty.  Fresh garlic is MUCH BETTER than anything you buy in a jar.  I mince my garlic with a microplane grater.  This recipe uses two cloves of minced garlic...

 

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This is what the garlic looks like after you run it through the microplane grater... it's a perfect mince and it's fresh.

 

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In a large mixing bowl,  I added 2 cups of heavy cream, 2/3 of my grated cheese (reserve 1/3 for later use), my minced garlic and 1 teaspoon of dried thyme.  My time plant is down for the season.  I would normally use about 1 tablespoon of fresh thyme.  You will also want to add salt and black pepper to taste into this mix.  I normally add about 1/4  teaspoon of cracked black pepper and about a half teaspoon of salt.  

 

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Mix all that goodness up and set it aside....

 

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I ran about 4 1/2 pounds of russet potatoes with the skin on through my mandolin slicer at the 1/8" setting so I could have nice uniform slices of potato.  I rinsed and drained the water after slicing...

 

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Add those tater slices back to that mixing bowl with the cream and cheese mixture.  Get in with your hands and toss it to make sure ALL slices of potato have had good contact with the love and goodness in that cream/cheese/garlic/thyme mix.  

 

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I greased my deep 8x8" Lodge baking dish and stuffed these potatoes in tightly.   

 

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I poured in some of the leftover cream and cheese mixture.  Don't fill the dish more than about half way with the mixture or it will boil over pretty badly during the cook...

 

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Have your grill preheated to around 400-425°F and set up for indirect cooking...

 

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Cover the dish tightly with foil and put it on the grill for 30 minutes....

 

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After 30 minutes, remove the foil and let it cook for another 30 minutes or so until it starts to brown nicely....

 

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At this point, add your reserved cheese to the top and cook for another 30 minutes....

 

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Then you end up with this.  It's amazing.

 

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It's more than amazing....

 

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It's a little slice of potato heaven...

 

I hope you have enjoyed this cook and I hope you give it a try yourself!

 

Cheers and Merry Christmas to everyone :)

 

 

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Oh that looks stunningly good!

I've been planning to do something similar for this challenge. I had wanted to do it for the copycat challenge but it never happened, from this cook from rchang72. Will try to do it anyway...:) despite your amazing result! That is so much yummy goodness in every spoonful

 

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Gave this a try last night. I did have to substitute in different cheese from the fridge. Still came out fantastic. This is why I hope more people enter early, so I can try more side dishes before Christmas - LOL 

 

Also made a different version of my baked apple side dish. 

 

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Just now, ckreef said:

 

Basically it was apple (instead of Squash) stuffed into  the whole apple to make a true baked apple dish. 

 

 

 

That dish has a LOT of potential.  I love it as is and because of the opportunities it provides.  I wonder how well the skin would hold up in terms of color and consistency during the bake if it was left on the apple?

 

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2 minutes ago, John Setzler said:

 

That dish has a LOT of potential.  I love it as is and because of the opportunities it provides.  I wonder how well the skin would hold up in terms of color and consistency during the bake if it was left on the apple?

 

 

If you look closely at this cook I left the skin on. I used an "Envy" apple which has a light red skin. The color held up fairly well. I think leaving the skin on works best. It keeps the thin flesh layer (left from coring it out) from drying out. 

 

I was originally going to use a Granny Smith apple but they were a little small. The "Envy" was the biggest, roundest apple they had. 

 

This cook does have a lot of possibilities that I plan to explore in the future. 

 

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