a delectable potato side dish with cheese and fresh herbs. Any kind of herb is appropriate. You can use Gouda or Emmenthal instead of Gruyere, which is a mild cheese that I prefer.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds small potatoes, scrubbed
- 1 teaspoon butter
- 3 tablespoons butter, melted
- 1 teaspoon coarse salt, or to taste
- 5 tablespoons finely chopped fresh chervil
- 2 bunches fresh chives, finely chopped
- 1 ΒΌ cups shredded Gruyere cheese
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
- Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 14 g |
| Sodium | 704 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |