While still being simple to prepare for a decadent breakfast, this peach and nectarine crumble is attractive enough to serve as a treat for house guests. Every farmers’ market will undoubtedly have three to four sellers selling peaches and nectarines while they are in season. These stone fruits are used in this dish in a way that enhances them without being overly complicated.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 1 mins |
| Total Time: | 1 hr 16 mins |
| Servings: | 4 |
| Yield: | 1 8-inch casserole |
Ingredients
- ¼ cup butter
- ¼ cup whole wheat flour
- 1 ⅔ cups water, divided
- 1 ½ teaspoons cornstarch
- 1 pinch salt and ground black pepper to taste
- ½ teaspoon ground thyme
- ½ teaspoon dried rosemary
- ¾ cup shredded Swiss cheese
- ¾ cup shredded Swiss Gruyere cheese
- 3 medium potatoes, peeled and thinly sliced
- 2 scallions, finely chopped
- 1 clove garlic, minced
Instructions
- Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
- Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
- Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.
- All-purpose flour can be substituted for the whole wheat if desired.
- Top with bread or cracker crumbs after the first 20 minutes of baking if you like.
- Baking time will mostly depend on how thinly you sliced your potatoes. To check doneness, stick one with a fork; if it pierces the potato with no resistance, it’s done. (I like my potatoes with a little bite, so I cook mine less.)
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 15 g |
| Sodium | 242 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
It is tasty (although I prefer cheddar cheese with potatoes), but it took a lot longer to make than is indicated. The steps are time consuming the cooking time is way off. I know sometimes potatoes can be stubborn and unpredictable with cooking time, but my real issue here was prep time. Way too much time to make this for a weeknight.
These were excellent! I did use AP flour as the recipe submitter mentioned in the cook notes and these came out fabulous. I anticipated a little bit of trouble with clumping but there was none. These are super rich, full of flavor, and fancy enough to serve to guests. 5 stars all the way!