Recipe - Gruyere And Potato Gratine

One fourth cup Vegetable oil
One fourth cup Flour
2 cup Whole milk
1 pn Fresh nutmeg
Salt; to taste
Freshlyground white pepper;
to taste
1 cup Grated Gruyere de Comte
1 pound White potatoes; cut or sliced up 1/2”
thick,
; and blanched
Chopped Chives; for garnish

Preheat the oven 400 degrees. 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 goldenbrown. Remove from the oven and let rest for 5 minutes before
serving. Garnish the potatoes with chives and serve. This recipe yields 6