Posted by: Becky 09-14-99 9:40 AM
Swiss Potatoes
1 1/2 lb. small new potatoes with skins, quartered
1/2 cup dry white wine
1 tbsp. cornstarch
1 cup half and half
2 tbsp. butter
1 tbsp. Kirsch, optional
1/4 tsp. salt
Dash of ground nutmeg
4 oz. shredded cheese, either Swiss or Gorgonzola
Chopped parsley to taste
Freshly ground pepper to taste
Cook potatoes in boiling salted water for about 12 to 15 minutes, until
they are tender; drain well.
Place in a shallow serving dish (or a platter with raised edges).
In a small saucepan, combine wine and cornstarch and stir until smooth.
Add half-and-half, butter, Kirsh (if desired), salt and nutmeg.
Stir over medium heat and bring to a boil.
Boil for 1 minute or until smooth and slightly thickened.
Remove from heat.
Add about 2/3 of cheese and stir until it is melted; spoon over potatoes.
Top with remaining cheese, desired amounts of parsley and ground pepper.
Cover with a lid and let stand several minutes before serving, allowing cheese to melt.
6 servings.