Title: Potato Gratin Francois
Categories: Cheese Eggs
Yield: 8 Servings

3	lb	Medium Resset Potatoes --
		Peel & sliced thin
2	c	Milk
2	c	Water
3		Cloves Garlic -- minced
		Sea Salt
3		Bay Leaves
		Freshly Ground Nutmeg
		Freshly Ground Pepper
1	c	Heavy Cream
10	oz	Gruyere Cheese -- freshly
		Grated

Oven 375=B0

Preheat oven to 375=B0. Place potatoes in lge. saucepan, cover with milk= and water. Add garlic, salt and bay leaves. With pan partially covered, bri= ng to boil over medium-high heat, stirring occasionally. Reduce heat to medium, stirring, about 10 minutes. Strain potaotes. Transfer half of potatoes to 8 cup gratin dish. Sprinkle with nutmeg, pepper half the cre= am and half the cheese. Cover with remaining potatoes and sprinkle again wi= th pepper, nutmeg, remaining cream and cheese. Discard milk, water and herb= s in which potatoes were cooked. Bake until crisp and golden on top, about= 1 hr. Serve immediately.

Yield: 6 - 8 servings.

Recipe By : P.B. Post Archives

From: Bill Spalding Date: 30 Mar 97 Eat-L List (Recipes And Food Folklore) Ä

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