| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Emlive04 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Flour |
| 2 |
c |
Whole milk |
| 1 |
pn |
Fresh nutmeg |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
c |
Grated Gruyere de Comte |
| 1 |
lb |
White potatoes; sliced 1/2. thick, |
|
|
; and blanched |
|
|
Chopped Chives; for garnish |
INSTRUCTIONS
Preheat the oven 400 degrees. In a sauce pan, over medium heat, combine the
vegetable oil and flour together. Cook the roux, stirring constantly, for 4
to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to
a boil. Season with nutmeg, salt and pepper. Reduce to a simmer and cook
for 6 to 8 minutes or until the sauce coats the back of a spoon. Fold in
the cheese. Layer the potatoes in a gratin dish. Pour the cheese sauce over
the potatoes. Sprinkle the top with bread crumbs. Place the dish in the
oven and bake for 15 minutes or until the potatoes are tender and the top
is golden-brown. Remove from the oven and let rest for 5 minutes before
serving. Garnish the potatoes with chives and serve. This recipe yields 6
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A15 broadcast 03-25-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-29-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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