Saturday, October 10, 2009

potato and gruyere "sandwiches"

This recipe proves that you don't need a dozen ingredients to make something delicious.

1 lb russet potatoes, cut into 1/8" slices (Got a mandolin? Use it!)
1/4 lb gruyere, cut into thin slices (Mandolin helpful here as well.)
Earth Balance, for frying (Like butter? Go for it!)
Salt and pepper

Grilled cheese and french fries, potato gratin, cheese fries, chili cheese fries, poutine, nacho fries, cheesy mashed potatoes... potatoes and cheese are just meant to be bestest buddies. I wanted to make something simple, delicious, and bite size since we were having some friends over for a little late night Rock Band and pissing off the neighbors, so why not make some mini grilled cheeses, but with potatoes for bread!!! I know, I'm a genius, or just a little drunk- take your pick.

Steam potatoes until just fork tender, about 6-8 minutes. Carefully remove them and set them on a cookie sheet lined with parchment paper and let them cool in the refrigerator for 4 hours. We are trying to let the potatoes lose as much moisture as possible with this step so that they will crisp and absorb lots of buttery goodness when they are cooking. Assemble lots of little sandwiches, seasoning the middle with salt and pepper. In a saute pan over medium heat, add the Earth Balance and cook them until crispy on the outside, and the cheese gets happy and melty. Eat them! Repeat!