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Oven-baked russet potatoes with gruyere cheese

epicure 27 April 2013
Type of Meal


Serves 2
Prep time 20 minutes
Cook time 15 minutes

2 Russet potatoes (250g each)
1.5 litres salted water
2 garlic cloves, thinly sliced
2 tbsp butter
150ml thickened cream (Bulla)
130g Swiss Gruyere cheese
1 tsp basil leaves
salt and pepper to taste

  • Wash potatoes lightly under water and boil them in salted water for 15 minutes. If you insert a knife into the potato and the flesh doesn’t stick to the blade, the tuber can be removed.
  • Dry potatoes, remove their skin, and slice them lengthwise into half. Then cut about 1.5cm-thick slices along the width of each potato.
  • Rub the bottom of an oven-proof dish with sliced garlic and butter. Arrange sliced potatoes into four rows.
  • Pour thickened cream over the potatoes and spread it evenly, ensuring that some of it gets in between the slices. Grate Gruyere cheese over the potatoes.
  • Bake in oven on 220°C for 15 minutes, or until the cheese and cream crust has browned slightly.
  • Sprinkle basil leaves on top, add salt and pepper, and serve.
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