Bronko and Steph

3 lb potatoes (approx. 4 XL size)
½ stick butter, room temperature
3 oz Gruyere cheese, grated (approx. 6 T)
½ C milk
1 small container heavy whipping cream
4 T fresh grated Parmesan cheese
2 T salt and pepper
1 T fresh parsley, chopped

Poke holes all over the potatoes and bake in a 350-degree oven for 45 minutes to 1 hour.  (a knife should easily slide through the flesh). Cut the potatoes in half and scoop out the inside into a large mixing bowl. Discard the peel.  Add milk and butter to mixing bowl.  Beat until mixture is smooth.  Spread potato mixture into a 4 qt oven-safe pan (Corning Wear works well). Sprinkle Gruyere and 1 T salt and pepper over the top.  Clean and dry the mixing bowl.  Add cream to the bowl and beat constantly until heavy peaks are achieved (approx. 5 minutes).  10 minutes before you are ready to eat spread the whipped cream on top of the cheese and potato mixture.  Sprinkle remaining salt, pepper, Parmesan and parsley on top.  Bake in 500-degree pre-heated oven for 10 minutes until the top is bubbly and brown. Serve immediately

NOTE: You can also speed up the potato process by cooking the them in a microwave for approx. 5-7 minutes on high.

VARIATION: Add 4 T chopped fresh rosemary or 2 T dry on top of Gruyere for a different flavor.  (dry spices are stronger than fresh, but fresh have a better flavor and aroma – I almost always use fresh)

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