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There are all kinds of fun activities to be had while traveling in a Cruise America rental RV. One of the things we overlook sometimes is the magic that can happen in the kitchen. There is just something about enjoying a meal that was cooked in the mountains; maybe it's the view of the countryside or the smell of the fresh air that makes it taste just that much better.

At Cruise America, we have a whole slew of recipe suggestions to offer. Here is one of our favorites:

Potatoes Au Gratin Fondue

This is a great side dish for camping. It goes great with whatever kind of meat or protein you choose to serve, and it goes well with all green vegetables. It's like cheesy potatoes au gratin in a bubbling pot of fondue. You will rarely be burdened with leftovers once this culinary delight is passed around the table a couple of times. The thing that makes this recipe so good for camping is that it can be made early in the day and stored until it's ready to go into the oven. It is gluten-free, and you can easily save the leftovers (if there are any) for another time.

You will need:

4 large yellow potatoes (approx. 1.25 lbs)
Salt to taste
Olive oil or butter to grease the pan
4 ounces of Gruyere cheese (2 cups grated)
1 finely minced clove of garlic
A pinch of grated nutmeg
Black pepper to taste
1 cup of half & half
2 teaspoons of fresh thyme leaves (optional)

Bring to boil a large pot of salted water. Slice your potatoes into rounds approximately ¼ inch thick (you needn't peel the potatoes). Place the slices into the boiling water. Once it begins to boil again, lower the heat and simmer the potatoes uncovered for five to six minutes (until fork tender). Drain slightly and place the whole pot into the sink and run cold water over them until they are cooled enough to handle. Now drain them completely.

Oil a 10 to 11 inch quiche dish, an 8x8-inch baking dish or a pie pan. Layer half of the potatoes on the bottom of the dish. Sprinkle half of the Gruyere over the potatoes, drop the garlic over the cheese, and then add a pinch of nutmeg, a bit of fresh thyme and black pepper to taste, over the whole thing. Place the rest of the potatoes in and pour the half & half over the top, then place the remaining Gruyere over that.

At this point, you can place the dish in the oven and cook it, or you can place it in the fridge and let it sit until you are ready to prepare it. When you do cook it, bake it in an oven at 375 uncovered for 35-40 minutes. The top should be brown and bubbly. Let it rest for a few minutes, and then serve it. It should feed four to six people if you are using it as a side dish.

Everything just seems to taste better when you're eating it in an RV!

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