I developed this recipe for Snowville Creamery as a company or holiday worthy recipe. It is a twist on traditional potatoes au gratin and the smoky flavor makes it a standout. Hope you all enjoy! (Joy) Triple Smoked Potatoes Au Gratin (Ingredients) 3 pounds Yukon gold potatoes, scrubbed and sliced 1/8” thick 1 c. Snowville Creamery whole milk or half and half 1 (12 ounces) carton Snowville Creamery crème fraiche 2 cups shredded smoked Gouda cheese (about 8 ounces) 3 garlic cloves, minced 2 tsp herbs de providence ½ tsp smoked paprika 2 ½ tsp smoked salt Topping 3/4 cup panko bread crumbs ½ c grated Parmesan cheese Smoked paprika Directions Preheat the oven to 350 degrees F. In a saucepan, heat up the cream with the crème fraiche, herbs de providence, smoked salt, smoked paprika, smoked Gouda and garlic. While the cream is heating up, butter a 9 x13” casserole dish. Pour the heated cream and cheese mixture into a large bowl with the potato slices. Mix gently to coat the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes or until potatoes are fork tender. Remove from the oven and top with Parmesan and panko crumbs; dust lightly with smoked paprika. Return to the oven, uncovered and continue baking 15 minutes to allow the topping to crisp and lightly brown.
Posted on: Sat, 20 Dec 2014 13:34:40 +0000
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