A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
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