Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 3¼ pounds | Russet (baking Potatoes); thinly sliced |
| 2¼ pounds | Onion; thinly sliced |
| \N \N | Ground nutmeg |
| 1½ cup | Whipping cream |
| 8 ounces | Reblochon or Tomme cheese |
Preheat oven 350F. Plase potatoes and onions in a bowl. Sprinkle with nutmeg. Season with salt and pepper.
Transfer to 13x9x2 inch baking dish. Press lightly to for. even layer. Pour whipping cream over. Cover with aluminim foil and bake til potatoes are tender (approx 1 hr, 20 min).
Cut cheese into small pieces. Top potatoes with cheese. Bake till cheese melts and bubbles (10 min).
Preheat broiler. Boil til cheese browns. Let stand 20 min. Serve hot.
Posted to FOODWINE Digest by Barb B <barbb@...> on Dec 27, 1997