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Gruyere Potato Gratin
Donna Graham
Ingredients
2 pounds Yukon gold potatoes
1 1/2 cups grated Gruyere cheese
1 1/4 cup milk, heated just to boiling
1 1/4 cup heavy cream, heated just to boiling
Freshly-grated nutmeg
Salt and pepper to taste
Directions
Preheat oven to 400 degrees F and butter a 3-quart gratin or shallow baking dish.
Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch thick slices. Add potatoes to boiling water. Cook until almost tender. Drain potatoes well in colander.
In gratin or baking dish, arrange potatoes, overlapping them, in three layers, sprinkling first two layers each with 1/2 cup Gruyere and salt and pepper to taste.
Heat milk and cream and nutmeg in a small bowl. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/2 cup cheese and bake 30 minutes or until top is golden and potatoes are tender.