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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 the butter.

Wash  the potatoes and cut 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 the smoked paprika.

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

Combine the cream with the 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 butter.

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

serves 8-10


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1 comment

1 Debbie Elder { 04.25.11 at 3:03 PM }

Do these ever look good!!! Thanks for the recipe.

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