Servings: 6 to 8 Ingredients: 3 pounds Yukon Gold potatoes, cut in 1-inch cubes 2 large apples, cut in ½-inch cubes 1 large red onion, large dice 1 ⁄ cup olive oil 3 1 teaspoon kosher salt Pepper For the Gruyère sauce:
Roasted Potatoe and Apples with Wisconsin Gruyè
4 tablespoons (½ stick) butter 2 garlic cloves, finely minced 4 tablespoons flour 3 cups whole milk 2 cups (8 ounces) Wisconsin Gruyère Cheese, shredded 2 teaspoons fresh thyme, chopped Salt & pepper 1 ⁄ teaspoon nutmeg (optional) 8 Directions: Preheat oven to 425°F. In medium bowl, combine potatoes, apples and onions; toss with olive oil. Spread onto rimmed baking sheet and sprinkle with salt and pepper. Roast 45-60 minutes, until potatoes are tender and deep golden in parts, gently stirring every 15 minutes. While potatoes and apples are roasting, prepare Gruyère sauce. In large skillet, melt butter. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook 1 minute. Slowly whisk in milk. Simmer, whisking until sauce is smooth and slightly thickened. Reduce heat and add cheese and thyme, mixing well. Remove from heat. Taste and adjust seasoning with salt, pepper and nutmeg. Serve cheese sauce alongside warm potatoes. • Print Recipe
By Ashley of Not Without Salt Favorite dinner party memory: “We have a small space in which to entertain but on this night that didn’t stop us. With six adults and nine kids, our tiny house was flooded with people. We laid out a tablecloth on the floor for the kids to “picnic,” while we adults sat in mismatched chairs around them. We ate, we laughed and we’ve never forgotten that wonderful night.”