Recipe - Potato Gratin Francois

3 pound Medium Resset Potatoes, peel
& cut or sliced up thin
2 cup Milk
2 cup Water
3 Cloves Garlic, minced
Sea Salt
3 Bay Leaves
Freshly Ground Nutmeg
Freshly Ground Pepper
1 cup Heavy Cream
10 ounce Gruyere Cheese, freshly
grated

Oven 375°

Preheat oven to 375°. Place potatoes in lge. saucepan, cover with milk and
water. Add garlic, salt and bay leaves. With pan partially covered, bring
to boil over mediumhigh heat, stirring occasionally. Reduce heat to
medium, stirring, about 10 minutes. Strain potaotes. Transfer half of
potatoes to 8 cup gratin dish. Sprinkle with nutmeg, pepper half the cream
and half the cheese. Cover with remaining potatoes and sprinkle again with
pepper, nutmeg, remaining cream and cheese. Discard milk, water and herbs
in which potatoes were cooked. Bake until crisp and golden on top, about 1
hr. Serve immediately.

Yield: 6 8 servings.

Recipe by: P.B. Post Archives Posted to EATL Digest 30 Mar 97 by Bill
Spalding billspa@ICANECT.NET on Mar 31, 1997