final Easter recipe

This is my last chance to get up an Easter recipe. These potatoes will accompany our Pomegranate Molasses Lamb Chops.  I’m naming them double-smoked because of the delicious smoked Gouda and the ever-popular smoked paprika.  During cooking classes, last week at Les Gourmettes, our guest chef, Joanne Weir, needed to borrow a bottle of my smoked paprika and was shocked by how much I use… the bottle was nearly empty. I do love the stuff!

Double Smoked Potatoes Au Gratin

4 tablespoons unsalted butter, divided
2 pounds Yukon gold potatoes
1 1/2 cups shredded Gruyere cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded smoked Gouda cheese
1/4 cup shredded Parmesan cheese
1 cup fresh bread crumbs
1 medium onion, diced
2 teaspoons smoked paprika, divided
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup half and half

Preheat oven to 375 degrees.  Grease a 2-quart casserole dish with 2 tablespoons of butter.

Wash the potatoes and cut them into thin slices.

Combine the cheeses in a large bowl. Remove 1/4 cup of the cheese mixture and combine with the bread crumbs in a small bowl.

Layer half the potatoes and half the onions in the prepared dish. Top with half the cheese. Sprinkle with 1 teaspoon of smoked paprika.

Repeat with remaining potatoes, onion, cheese, and paprika.

Combine the cream with half-and-half and pour evenly over the top.

Sprinkle the bread crumb/cheese mixture evenly over the top and dot with the remaining 2 tablespoons of butter.

Bake in preheated oven for 1 hour, or until potatoes are tender and the crumb topping is golden brown.

serves 8-10