Gruyere And Potato Grantine
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Gruyere And Potato Grantine
Last updated 6/12/2012 12:58:33 AM. Recipe ID 21336. Report a problem with this recipe.
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      Title: Gruyere and potato grantine
 Categories: E.
      Yield: 4 Servings
    1/4 c  Vegetable oil
    1/4 c  Flour
      2 c  Whole milk
        pn Fresh nutmeg
           Salt and white pepper
      1 c  Grated Gruyere de Comté
      1 lb White potatoes, sliced
    1/2    -inch thick, blanched
  Preheat the oven 400 degrees F. 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.
  Yield: 6 servings

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Recipe ID 21336 (Apr 03, 2005)

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