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Christmas: Potato-and-Gruyère 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
  
• ½ tsp freshly ground pepper
  
• 2 cups (8 ounces) shredded Gruyère cheese
  
• Cream sauce (recipe follows)
  






Instructions



1. 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.
   
   
2. Melt butter in a large skillet over medium-high heat; add chopped onion and sauté 12 to 15 minutes, or until golden brown.
   
   
3. Layer half of potatoes in a lightly greased 13- x 9-inch baking dish or two 8-inch square baking dishes; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Top with half each of onions, Gruyère 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.
   
   ............
   
   CREAM SAUCE
   
   • ¼ cup butter
   • 1/3 cup all-purpose flour
   • 2½ cups milk
   • 1 cup dry white wine
   • ¼ 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 3½ cups.