You may also like
Categories:Viewed: 82 - Published at: 4 years ago
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup flour
- 2 cups whole milk
- Pinch of fresh nutmeg
- Salt and white pepper
- 1 cup grated Gruyere de Comte
- 1 pound white potatoes, sliced 1/2-inch thick, blanched
Method
- Preheat the oven 400 degrees F. 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 golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish the potatoes with chives and serve
