| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese & eg, Potatoes |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Medium Resset Potatoes, peel & sliced thin |
| 2 |
c |
Milk |
| 2 |
c |
Water |
| 3 |
|
Cloves Garlic, minced |
|
|
Sea Salt |
| 3 |
|
Bay Leaves |
|
|
Freshly Ground Nutmeg |
|
|
Freshly Ground Pepper |
| 1 |
c |
Heavy Cream |
| 10 |
oz |
Gruyere Cheese, freshly grated |
INSTRUCTIONS
Oven 375°
Preheat oven to 375°. Place potatoes in lge. saucepan, cover with milk and
water. Add garlic, salt and bay leaves. With pan partially covered, bring
to boil over medium-high heat, stirring occasionally. Reduce heat to
medium, stirring, about 10 minutes. Strain potaotes. Transfer half of
potatoes to 8 cup gratin dish. Sprinkle with nutmeg, pepper half the cream
and half the cheese. Cover with remaining potatoes and sprinkle again with
pepper, nutmeg, remaining cream and cheese. Discard milk, water and herbs
in which potatoes were cooked. Bake until crisp and golden on top, about 1
hr. Serve immediately.
Yield: 6 - 8 servings.
Recipe by: P.B. Post Archives Posted to EAT-L Digest 30 Mar 97 by Bill
Spalding <billspa@ICANECT.NET> on Mar 31, 1997
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”