Gruyere Potato Gratin

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<mx2 source= " MasterCook 6.0 " date= " January 15, 2001 " >

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<Nam>

Gruyere Potato Gratin

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<RcpE name= " Gruyere Potato Gratin " author= " Cooking Live #9621: Comfort Foods:

Slow Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Gruyere Potato Gratin

 

Recipe By :Cooking Live #9621: Comfort Foods: Slow Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds yukon gold potatoes

1 1/2 cups coarsely grated gruyere cheese (about 6 ou

1 cup milk -- heated just to boili

1 cup heavy cream -- heated just to boili

freshly grated nutmeg

salt and pepper -- to taste

 

Preheat oven to 400 degrees and butter a 3-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 parcook 4 minutes. Drain potatoes

well in a colander.

 

In gratin or baking dish arrange potatoes, overlapping them, in 3 layers,

sprinkling first 2 layers each with 1/2 cup Gruyere and

salt and peppers to taste.

 

Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper

and pour evenly over potatoes. Sprinkle potatoes

with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and

potatoes are tender.

 

Source:

" Adapted from Gourmet Magazine "

S(Formatted by):

" KES on 1/14/01 "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " yukon gold potatoes " unit= " pounds " qty= " 2 " ></IngR>

<IngR name= " coarsely grated gruyere cheese (about 6 ounces) " unit= " cups " qty= " 1

1/2 " ></IngR>

<IngR name= " milk " unit= " cup " qty= " 1 " >

<IPrp>

heated just to boiling

</IPrp>

</IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1 " >

<IPrp>

heated just to boiling

</IPrp>

</IngR>

<IngR name= " freshly grated nutmeg " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 400 degrees and butter a 3-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 parcook 4 minutes. Drain potatoes

well in a colander.

</DirT>

<DirT>

In gratin or baking dish arrange potatoes, overlapping them, in 3 layers,

sprinkling first 2 layers each with 1/2 cup Gruyere and

salt and peppers to taste.

</DirT>

<DirT>

Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper

and pour evenly over potatoes. Sprinkle potatoes

with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and

potatoes are tender.

</DirT>

</DirS>

<Srce>

Adapted from Gourmet Magazine

</Srce>

<AltS label= " Formatted by " source= " KES on 1/14/01 " />

</RcpE></mx2>