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Title: Gruyere Potatoes
Categories: Vegetable Side dish
Yield: 12 Servings
| 5 | lg | Potatoes; peeled & sliced |
| . 1/8-inch thick | ||
| 1 | c | Onion; thinly sliced |
| 10 | oz | Gruyere cheese; shredded |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 3/4 | Stick of butter | |
| 1 | tb | Flour |
| 1/3 | c | Milk |
| 1/2 | c | Heavy cream |
Soak potatoes in ice water for 1 hour. Drain well and pat dry. This process is the secret to making potatoes crisp. Grease a deep 9-by-13-inch casserole and line with a third of the potatoes. Top with a third of the salt, pepper and cheese. Repeat process until all potatoes are used, ending with a layer of cheese. In a saucepan, melt butter and stir in flour. Gradually add milk and cream, stirring constantly. Pour over potatoes, cover, and bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees. Uncover and bake an additional 25 to 30 minutes. Cover casserole during final minutes of baking if it begins to get too brown.
Nutritional analysis per serving: 264 calories, 19 grams fat, 16 grams carbohydrates, 61 milligrams cholesterol, 249 milligrams sodium, 64 percent of calories from fat. ** Fort Worth Star Telegram - Food section - 17 January 1996 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 04-13-96
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