Potato Gratin

Click to Enlarge	Potato Gratin Swiss - Kartoffelgratin
	Serves Effort: Sched: DoAhead:	8 side ** 1-3/4 hr Most	This is an easy dish to prepare when you've got a lot else going. It can be set up hours in advance, ready for the oven. The recipe will exactly fit a baking dish holding 6 cups to the rim.

1-3/4
6
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1
1
ar

#
oz
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c

Potatoes (1)
Cheese (2)
-- Seasonings
Salt
Pepper
Nutmeg
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Milk, whole
Egg
Butter

Preheat oven to 375°F/190°C.
Peel POTATOES and slice about 1/8 inch thick. I use a mandolin so they are all of even thickness.
Grate CHEESE on the coarse side of your box grater.
Grind Seasonings as needed.
Lightly beat Milk and Egg together.
Butter a ceramic or glass baking dish heavily. Place an overlapping layer of Potato slices in. Sprinkle lightly with Seasonings (liberal with salt, medium with pepper, light with nutmeg) and Cheese Continue to layer until potatoes and cheese are used up.
Pour Egg/Milk mix over the potatoes.
Cover with foil and bake for about 1 hour at 375°F/190°C. Remove foil and bake until lightly browned and potatoes are done (test with a sharp skewer).

NOTES:

Potatoes: Russets or similar baking potatoes are right for this recipe. For details see our Potatoes page.
Cheese: The specified cheese is Gruyère, but I'm sure Emmental wouldn't be out of line (fake Emmental is called "Swiss Cheese" in North America). If all you have is Monterey Jack, just replace the nutmeg with powdered chili and call it "California".
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch