Gruyere Potato Gratin
- 2 pounds large red potatoes
- Salt and freshly ground black pepper
- 1 1/2 cups coarsely grated Gruyere (about 6 ounces)
- 2 large eggs
- 2 cups milk, heated just to boiling
Preheat an oven to 400 degrees F and butter a 1 1/2-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par cook for 4 minutes. Drain potatoes well in a colander.
In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with a third of Gruyere and salt and pepper.
In a small bowl whisk eggs and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining cheese and bake 30 minutes, or until top is golden and potatoes are tender.
Wine Suggestions: Penfold Shiraz Rosemount Shiraz
Recipe courtesy of Bobby Flay