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    Big Cheese Potatoes



    2 tsp butter
    1 tsp garlic, minced
    8 cups (3 lb) peeled, shredded baking potatoes
    1 T fresh lemon juice
    1 tsp salt
    ½ tsp freshly ground pepper
    1 C Gruyere cheese
    ½ C (2 oz) grated Parmesan cheese
    1 C heavy or whipping cream

    Heat oven to 400. Melt butter in a shallow 2 quart baking dish. Add garlic and brush to coat bottom and sides of dish. Combine potatoes, lemon juice, salt and pepper. In another bowl, combine cheeses. Spread half of the potatoes in the bottom of the baking dish; sprinkle with half of cheese. Layer with remaining potatoes and cheese. Pour cream over top. Cover with foil and bake 45 minutes, then bake uncovered 15 to 25 minutes more. Makes 8 to 10 servings
 

 

 

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