Gruyere And Potato Grantine Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
1/4 cup: Flour,
2 cup: Whole milk,
pn Fresh nutmeg,
Salt and white pepper,
1 cup: Grated Gruyere de Comt,
1 lbs: White potatoes, sliced
1/2: -inch thick, blanched
Directions:
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.
Yield: 6 servings
EMERIL LIVE SHOW #EMIA15
Source from luhu.jp
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.
Yield: 6 servings
EMERIL LIVE SHOW #EMIA15
Source from luhu.jp
Tags
Emeril