| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Consuming, Passions |
1 |
servings |
INGREDIENTS
| 750 |
g |
Potatoes; peeled and finely |
|
|
; sliced |
| 2 |
|
Cloves garlic; minched or finely |
|
|
; chopped |
| 30 |
g |
Butter |
| 750 |
ml |
Hot milk |
| 100 |
ml |
Cream; (optional) |
| 150 |
g |
Jarlsberg or Gruyere cheese; grated |
| 1/2 |
c |
Breadcrumbs |
| 1 |
|
Egg; (optional) |
| 1/4 |
ts |
Grated nutmeg |
| 1 |
tb |
Chopped chives; (optional) |
| 3 |
|
Canned anchovy fillets; finely chopped (3 |
|
|
To 4) |
|
|
; (optional) |
INSTRUCTIONS
In a bowl, mash the butter with the garlic. Use mixture to grease a
glass or ceramic baking dish.
In a large mixing bowl, beat together egg, milk, cream, nutmeg and
3/4 of the grated cheese. Reserve a little of the cheese to sprinkle
on the top.
Peel and finely slice the potatoes. Place a layer of the potato
slices in the dish. Pour a little of the cheese mixture over the
layer, then repeat the process until all the potatoes and cheese
mixture have been used. Allow small overlaps between slices (don't
pack them tightly together).
Sprinkle with breadcrumbs and remaining cheese on top.
Bake in preheated oven at 180 for 1 hour, or until potatoes are
tender and top is brown.
Converted by MC_Buster.
Per serving: 1604 Calories (kcal); 81g Total Fat; (44% calories from
fat); 50g Protein; 177g Carbohydrate; 446mg Cholesterol; 766mg Sodium
Food Exchanges: 9 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
15 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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