Potato gratin francois
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Medium Resset Potatoes, peel & sliced thin |
| 2 | cups | Milk |
| 2 | cups | Water |
| 3 | Cloves Garlic, minced | |
| Sea Salt | ||
| 3 | Bay Leaves | |
| Freshly Ground Nutmeg | ||
| Freshly Ground Pepper | ||
| 1 | cup | Heavy Cream |
| 10 | ounces | Gruyere Cheese, freshly grated |
Directions
Oven 375°
Preheat oven to 375°. Place potatoes in lge. saucepan, cover with milk and water. Add garlic, salt and bay leaves. With pan partially covered, bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium, stirring, about 10 minutes. Strain potaotes. Transfer half of potatoes to 8 cup gratin dish. Sprinkle with nutmeg, pepper half the cream and half the cheese. Cover with remaining potatoes and sprinkle again with pepper, nutmeg, remaining cream and cheese. Discard milk, water and herbs in which potatoes were cooked. Bake until crisp and golden on top, about 1 hr. Serve immediately.
Yield: 6 - 8 servings.
Recipe by: P.B. Post Archives Posted to EAT-L Digest 30 Mar 97 by Bill Spalding <billspa@...> on Mar 31, 1997