Title: Gruyere and potato gratine
 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