Only ChefsLine connects you live to great chefs for personalized menu planning and cooking support.Chef:
Erika Connell Cooper |
|
Food Mood:
Vegetarian |
|
Cuisine:
Regional American |
|
Servings: 6 |
|
Ingredients |
|
|
2-1/2 lbs. potatoes, peeled & cut in half 8 cups milk 1 1/2 cups shredded gruyere 1 bay leaf 2 Tbsp unsalted butter 2 cups cream coarse sea salt freshly grated nutmeg |
|
Method |
|
| 1. Put the potatoes in a large saucepan with the milk and bay leaf. Bring to a boil, lower heat and cook 5-10 minutes. 2. Drain the potatoes and when cool enough to handle, cut into thin slices. Preheat oven to 350?F. 3. Coat a baking dish with the butter. Arrange half of the potato slices in the dish and sprinkle with the salt. Top with gruyere. Add the remaining potatoes, more salt, and gruyere. Pour the cream over them and sprinkle with the nutmeg. Top with a think layer of gruyere. 5. Bake uncovered about 35 minutes. cover with foil and bake an additional 10 minutes. The potatoes will be golden and the cream almost all absorbed when the dish is complete. |
|
Prep time: |
|
