Potato Bake (gratin Dauphinois)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Baking potatoes | |
| 2 | c | Whole milk |
| 1 | Garlic clove | |
| Salt, pepper | ||
| Nutmeg | ||
| 2 | Eggs | |
| 4 | oz | Gruyere cheese, grated |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> by Mimi Rippee Peel, slice, and wash potatoes. Place them in a pot and cover them with cold milk. Bring them to a boil and simmer for 5 minutes. Meanwhile, peel the garlic clove and rub it well all over the bottom and sides of a 1 quart baking dish. Preheat oven to 350 degrees F. Gently transfer the potato slices to the baking dish, layering as you go. Season each layer with salt, pepper, and a dash of nutmeg. Do not discard the milk. Beat the eggs with the cooled milk and half of the grated cheese and pour over the potatoes. Cover with the remaining cheese. Bake for 45 minutes, or until the top is golden. Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1428
Calories From Fat: 501
Total Fat: 56.6g
Cholesterol: 535.8mg
Sodium: 797.1mg
Potassium: 4024.6mg
Carbohydrates: 154.3g
Fiber: 16.3g
Sugar: 31.3g
Protein: 77.5g