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Gruyere Potato Gratin

    1 pound large red potatoes
    3/4 cup coarsely grated Gruyere (about 3 ounces)
    1 large egg
    3/4 cup milk, heated just to boiling
    Salt and freshly ground black pepper

  Preheat oven to 400F. Butter a 1-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 1/4 cup Gruyere and
 salt and pepper, to taste. In a small bowl whisk egg and add hot
 milk in a stream, stirring constantly. Season mixture with salt
 and pepper and pour evenly over potatoes. Sprinkle the potatoes
 with remaining 1/4 cup cheese and bake until top is golden and
 potatoes are tender, about 30 minutes.