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Parisienne Potatoes

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“I found this recipe in a book I borrowed from the library, made them for our Christmas dinner and were gobbled up. Delicious.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 12 lbs potatoes
  • 1 onion, peeled and cut in to wedges (about 12-14)
  • 12 pint cream
  • 3 ounces gruyere (I used Jarlsberg, grated) or 3 ounces jarlsberg cheese (I used Jarlsberg, grated)
  • salt and pepper

Directions

  1. Preheat oven to 380°F.
  2. Peel the potatoes and cut in to 1 inch cubes.
  3. Put the potatoes and onion wedges into a pan, cover with cold salted water and boil for about 10 minutes, or until just cooked.
  4. Drain and pour in to a shallow buttered ovenproof dish, season with salt and pepper and pour over the cream.
  5. Sprinkle with the cheese and cook for 15-20 minutes until golden and bubbling.

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