Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Potatoes Au Gratin Gruyere
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- #69170
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds russet potatoes, peeled and thinly sliced
1 can (14 ounce size) chicken broth
3 tablespoons olive oil
3 tablespoons flour
1 1/2 cup milk
1 cup shredded gruyere cheese
2 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
Crumb Topping
3 tablespoons plain packaged bread crumbs
2 teaspoons olive oil
directions
Heat oven to 350 degrees F. Butter 2-quart shallow casserole dish.
Place potatoes, broth and water needed to cover potatoes in pot. Bring to boiling. Lower heat; simmer 5 minutes. Drain. Save broth for a soup. Transfer potatoes to bowl.
Heat olive oil in saucepan over low heat. Whisk in flour; cook 1 minute. Add milk. Cook, stirring, to thicken. Remove from heat. Stir in Gruyere, onion, salt, pepper. Add to potatoes; stir gently.
Pour into casserole. Bake for 45 minutes or until potatoes are tender. After first 30 minutes of baking, sprinkle on Crumb Topping.
For Crumb Topping: Stir together bread crumbs and olive oil.
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nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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