Yield: 6 servings
|¼ cup||vegetable oil|
|2.00 cup||whole milk|
|1.00 pinch||fresh nutmeg|
|1 \N||salt; to taste|
|1 \N||freshly-ground white pepper; to taste|
|1.00 cup||grated gruyere de comte|
|1.00 pounds||white potatoes; sliced 1/2 thick,|
|1 \N||; and blanched|
|1 \N||chopped chives; for garnish|
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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