Gruyere Potato Gratin Recipe - Cooking Index
Gruyere Potato Gratin Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Large red potatoes |
| 1 1/2 cups | 355ml | Coarsely-grated Gruyere - (abt 6 oz) |
| 2 cups | 396g / 13oz | Eggs (large) |
| 2 cups | 474ml | Milk - heated just to boili |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat oven to 400 degree and butter a 1 1/2-quart gratin or shallow baking dish.
Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par cook for 4 minutes. Drain potatoes well in a colander.
In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with a third of Gruyere and salt and pepper.
In a small bowl whisk eggs and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining cheese and bake 30 minutes, or until top is golden and potatoes are tender.
This recipe yields 2 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A04) - from the TV - FOOD NETWORK
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