1 1/2 c cottage cheese (I used 2%) 2 Tbsp fresh thyme leaves, chopped 1 tsp garlic, chopped 1 dash(es) cayenne pepper or to taste 1 c half and half 1 1/2 c Gruyere cheese, grated 1 c Asiago cheese, grated 3 lb russet potatoes, peeled and thinly sliced (approx. 4 potatoes per pound) · salt, to taste Add Ingredients to Grocery List
How to Make Asiago & Gruyere Potato Gratin
Cottage cheese, thyme, garlic, and cayenne pepper in a food processor. In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth. Slowly add half and half. Slowly add half and half while the processor is running. Set aside. Combining the two types of cheese. Combine Gruyere and Asiago cheese; set aside. Layering potatoes in the baking dish. Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste. Topping potatoes with part of the cottage cheese mixture. Pour one-third of cottage cheese mixture over potatoes. Sprinkling a layer of cheese onto the potatoes. Top with one-third of shredded cheese mixture. Repeat the cheese layers. Repeat two more times with remaining ingredients. Covering baking dish with aluminum foil. Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes. Continuing to bake the au gratin in the oven. Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown. Potato gratin after being baked in the oven. Remove from oven and allow to stand 15 minutes before serving.