POTATO GRUYERE AU GRATIN
I got this recipe from a friend at work. Its rich and delicious. I like it so much better than other potato au gratin recipes. I leave the peels on the potatoes but, of course that is your choice. You can substitute Swiss cheese for the Gruyere if you like. I prefer the Gruyere. Picture is of unbaked sliced potatoes. I did not...
Provided by Kathie Carr
Categories Potatoes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400 degrees. Cook sliced potatoes in boiling water for about 5 minutes. Drain. Arrange 1/3 of the potatoes in a well buttered casserole dish. Sprinkle with 1/3 of cheese. Sprinkle with salt and pepper. Repeat with second 1/3 of potatoes, second 1/3 of cheese, salt and pepper. Add a top layer of potatoes. Set casserole aside.
- 2. Stir together milk and cream in a medium saucepan. Heat just until mixture barely begins to boil. Remove from heat and whisk in nutmeg. Pour over potato mixture in casserole. Sprinkle with remaining cheese.
- 3. Bake, uncovered, for about 30 minutes or until potatoes are tender and top is lightly browned. Garnish with chopped onion and serve hot.
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