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Gruyere And Potato Gratine
1
1
2
1
/4 Cup Vegetable oil
/4 Cup Flour
Cup Whole milk
Pinch Fresh nutmeg
Salt; to taste
Freshly−ground white pepper; to taste
1
1
Cup Grated Gruyere de Comte
Pound White potatoes; sliced 1/2 thick, and blanched
Chopped Chives; for garnish
1
/2 Fat; 0 Other Carbohydrates
Preheat the oven 400 degrees. 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. This recipe yields 6
servings.
Gruyere And Potato Gratine
334
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