Christmas: Potato-and-Gruy�re Casserole
Source of Recipe
From "Southern Living Christmas Cookbook"
List of Ingredients
- 12 medium Yukon gold potatoes (about 4 pounds)
- 2 tsp salt, divided
- 2 Tbsp butter
- 1 large sweet onion, chopped
- � tsp freshly ground pepper
- 2 cups (8 ounces) shredded Gruy�re cheese
- Cream sauce (recipe follows)
Instructions
- Peel and thinly slice potatoes. Bring potatoes, 1 teaspoon salt, and water to cover to boil in a Dutch oven; cook 8 to 10 minutes. Remove from heat; drain and set aside.
- Melt butter in a large skillet over medium-high heat; add chopped onion and saut� 12 to 15 minutes, or until golden brown.
- Layer half of potatoes in a lightly greased 13- x 9-inch baking dish or two 8-inch square baking dishes; sprinkle with � teaspoon salt and � teaspoon pepper. Top with half each of onions, Gruy�re cheese, and Cream Sauce. Repeat layers once, ending with Cream Sauce. Bake at 350� F for 1 hour and 15 minutes, or until golden brown.
Makes 10 to 12 servings.
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CREAM SAUCE
� � cup butter
� 1/3 cup all-purpose flour
� 2� cups milk
� 1 cup dry white wine
� � tsp salt
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 18 to 20 minutes or until mixture is thickened and bubbly. Stir in salt.
Makes 3� cups.
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