Indulge in Gruyere Potato Gratin

Ingredients:

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 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 three 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.

Yield: 2 servings

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