Easter is happening this coming weekend. It’s a time for renewal and rebirth. And the end of lent, which means we can be a bit more indulgent than we have been since Ash Wednesday. Along those lines, this post is devoted to two of my favorite (non-chocolate) foods, potatoes & cheese.

Ham was always the protein on my childhood Easter table. But the part of the meal that I looked forward to the most was the scalloped potatoes my mom made. I always ate lots of them. And requested them as a side dish at every opportunity.

Technically, there’s a difference between scalloped potatoes and au gratin potatoes. Scalloped potatoes are cooked in cream and/or milk with some herbs and au gratin potatoes have cheese sprinkled between layers of potato slices. My mom’s scalloped potatoes were a mash up of these two preparations. She baked the potato slices in a sauce made of milk and cheese. Just delicious!

This recipe is a grown-up version of au gratin potatoes. Cottage cheese and half and half comprises the liquid that the potatoes are cooked in with a flavor boost from fresh thyme and a touch of cayenne pepper. A rich combination of Gruyere and Asiago cheeses make this side dish decadently cheesy. It’s perfect for our Easter celebration! Or a Passover seder meal!

Asiago & Gruyere Potato Gratin

Asiago & Gruyere Potato Gratin (adapted from justapinch.com) Total Time Required: 2 hours, Prep Time: 20 minutes, Cook Time: 1-1/2 hours, Serves: 8

Ingredients:

• 1-1/2 cup cottage cheese
• 2 tablespoons fresh thyme leaves, chopped
• 1 teaspoon garlic, chopped
• 1 dash cayenne pepper
• 1 cup half and half
• 1-1/2 cups (about 5-1/4 ounces) Gruyere cheese, grated
• 1 cup (about 3 ounces) Asiago cheese, grated
• 3 pounds russet potatoes, peeled and thinly sliced
• salt and freshly ground black pepper, to taste

Directions:

A food processor or mandolin makes uniform slices of potatoes for even cooking.

Preheat the oven to 400ºF. In a food processor, combine the cottage cheese, thyme, garlic, cayenne pepper, and salt and pepper to taste. Process the mixture until it is smooth. Slowly add the half and half to the processor while it is running. Set the cottage cheese mixture aside.

Combine the sauce ingredients in a food processor.

Combine the Gruyere and Asiago cheeses in a small bowl and set them aside.

Layer one-third of the potato slices in the bottom of a greased 13×9-inch baking dish. Sprinkle the potatoes with salt and pepper to taste. Pour one-third of the cottage cheese mixture over the potatoes.

Layer the potatoes, add salt & pepper, then pour 1/3 of the sauce over the potatoes.

Top with one-third of the shredded cheese mixture.

Layer potatoes, sauce, then cheese in the baking dish.

Repeat the layering two more times with the remaining ingredients.

After all 3 layers are in the baking dish, it is time for the oven.

Cover the gratin with aluminum foil and bake in the preheated oven for 50 minutes.

After 50 minutes, uncover the potatoes to brown the tops.

Remove the cover from the gratin and continue baking it for 40 minutes more or until the potatoes are tender and the cheese is golden brown.

The gratin is done! But it has to rest before serving.

Remove the gratin from the oven and allow it to stand for 15 minutes before serving.

This is a great side dish for Easter!

These potatoes are the best Easter or Passover side dish!  ~Linda

Asiago & Gruyere Potato Gratin (adapted from justapinch.com) Total Time Required: 2 hours, Prep Time: 20 minutes, Cook Time: 1-1/2 hours, Serves: 8

Ingredients:

• 1-1/2 cup cottage cheese
• 2 tablespoons fresh thyme leaves, chopped
• 1 teaspoon garlic, chopped
• 1 dash cayenne pepper
• 1 cup half and half
• 1-1/2 cups (about 5-1/4 ounces) Gruyere cheese, grated
• 1 cup (about 3 ounces) Asiago cheese, grated
• 3 pounds russet potatoes, peeled and thinly sliced
• salt and freshly ground black pepper, to taste

Directions:

Preheat the oven to 400ºF. In a food processor, combine the cottage cheese, thyme, garlic, cayenne pepper, and salt and pepper to taste. Process the mixture until it is smooth. Slowly add the half and half to the processor while it is running. Set the cottage cheese mixture aside.

Combine the Gruyere and Asiago cheeses in a small bowl and set them aside.

Layer one-third of the potato slices in the bottom of a greased 13×9-inch baking dish. Sprinkle the potatoes with salt and pepper to taste. Pour one-third of the cottage cheese mixture over the potatoes. Top with one-third of the shredded cheese mixture. Repeat the layering two more times with the remaining ingredients. Cover the gratin with aluminum foil and bake in the preheated oven for 50 minutes.

Remove the cover from the gratin and continue baking it for 40 minutes more or until the potatoes are tender and the cheese is golden brown. Remove the gratin from the oven and allow it to stand for 15 minutes before serving.