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RECIPE SERVES 4 - 6
Next, sprinkle the onions with the ham dices and then top with a layer of the Gruyère. Repeat the layers ending with the cheese. In a sauce pan over medium heat, bring the cream to a boil with the bay leaves and thyme.
Dr. Adam W. Bryniczka*
Dr. Richard R. Leitzen
TIPS & TRICKS: Use a heavy hand when seasoning the potato layers as this will also be the seasoning for the cream. Preheating the cream before you pour it over the potatoes cuts 1/2 hour off the baking time.
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Remove the herbs and pour the cream over the top of the cheese slowly, giving it time to flow into the spaces in the layers. Top the cheese with the panko and cover the dish with aluminum foil. Bake for 60-75 minutes or until potatoes are tender and the cream has thickened. Remove the foil and brown the bread crumbs, another 5-10 mintes.
Dr. Michal A. Piszczuk
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Your Trusted Home Comfort Professionals Since 1992
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DINING & ENTERTAINING
adno=0358756
DIRECTIONS: Preheat the oven to 425°. Butter a 1-1/2 quart baking dish or Dutch oven. In the bottom, layer the sliced potatoes and season them with salt and pepper. Cover the potatoes with a thin layer of the onions.
Dr. Gregory C. Bryniczka*
Niles 847.823.5510
adno=0358763
INGREDIENTS 1-2 Tbsp. Kerrygold unsalted butter (Dairy) 2 lbs. Russet potatoes, peeled and sliced 1/8" thick (Produce) 1/2 lb. Boar's Head Black Forest Ham, cut 1/4" thick, diced with the rind removed (Deli) 1 large sweet onion, julienned (Produce) 8 oz of Gruyère, shredded (Deli Cheese Island) 1 pint heavy whipping cream (Dairy) 2 bay leaves (Aisle 3) 3 sprigs fresh thyme (Produce) 1 cup panko bread crumbs (Aisle 2) salt and pepper (Aisle 3)
Huntley 815.756.9491
KANE COUNTY MAGAZINE | DECEMBER 2015 | 39