| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Vegetables, Side dish | 4 | Servings |
INGREDIENTS
| 1 | Plump, fresh garlic clove, peeled and halved | |
| 2 | lb | Firm-fleshed potatoes, peeled and sliced very thin |
| 4 | oz | Swiss Gruyere cheese, freshly grated |
| 2 | c | Whole milk |
| 1/2 | c | Heavy cream |
| Sea salt and freshly ground black pepper to taste |
INSTRUCTIONS
Equipment: One shallow 2 quart gratin dish. Preheat oven to 375F. Rub the inside of the baking dish with garlic. In a large bowl, combine the potatoes, 3/4 of the cheese, the milk, cream, salt, and pepper. Mix well. Spoon the mixture into the baking dish, pouring the liquid over the potatoes. Sprinkle with the remaining cheese. Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes. Serves: 4 - 6 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Sep/Oct.97 Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin" <CJHARTLIN@classic.msn.com> on Sep 30, 97
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