- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
| Gruyere Potato Gratin by Donna Graham |
| 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 |
 |
||
| 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. |
||