For layering

  • 1lb. each of local red, blue, yellow potatoes
  • 12 ounces local gouda
  • 1 1/2 Tbsp fresh local thyme 

For pouring

  • 1 C local cream
  • ½ Tbsp fresh local thyme
  • 1 tsp sea salt
  • 1 tsp black pepper

Scrub potatoes well and slice thinly.  Grate the cheese.  Rub a casserole dish with butter; layer potatoes, cheese, thyme, potatoes, cheese, thyme, potatoes.   

Combine the cream, ½ Tbsp thyme salt and pepper and pour over the potatoes.  Cover with foil and bake for 55-65 minutes or until tender.  Remove foil and cook 15 minutes longer to brown the top. 

(From Amy Pelham of the Swan Café) 

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