Gruyere and potato grantine
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Vegetable oil |
¼ | cup | Flour |
2 | cups | Whole milk |
pinch | Fresh nutmeg | |
Salt and white pepper | ||
1 | cup | Grated Gruyere de Comt‚ |
1 | pounds | White potatoes, sliced inch thick, blanched |
Directions
Preheat the oven 400 degrees F. 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.
Yield: 6 servings
EMERIL LIVE SHOW #EMIA15
Related recipes
- Baked leeks with bacon and gruyere
- Fennel gruyere grape tart
- French onion soup with vegan gruyere cheese
- Green bean salad with gruyere & walnuts
- Green bean salad with gruyere and walnuts
- Gruyere & potato gratine
- Gruyere and potato gratine
- Gruyere and walnut biscuits
- Gruyere apple spread
- Gruyere potatoes
- Gruyere puff ring
- Leek gruyere cream soup^
- Potato, bacon and gruyere soup
- Radicchio, gruyere, grilled bread salad
- Radicchio~ gruyere~ grilled bread salad
- Shrimp and gruyere cheesecake
- Shrimp-gruyere cheesecake
- Spinach pie (with gruyere)
- Zucchini & gruyere cheese souffle
- Zucchini with gruyere cheese (microwave)