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Potato and Gruyere Gratin Recipe

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This recipe for Potato and Gruyere Gratin, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon margarine or butter
1 medium onion, chopped
1/2 cup heavy or whipping cream
1 tablespoon cornstarch
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds red-skin potatoes, cut into 1/4 inch thick slices
3 oz Gruyere cheese, shredded (3/4 cups)

Directions:
Directions:
In a 2-quart saucepan, melt margarine over medium heat. Add onion and cook 10 minutes or until tender and golden, stirring occasionally. In small bowl, with wire whisk, mix cream and cornstarch until blended. Stir cream mixture, broth, salt and pepper into onion in saucepan; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring. Preheat oven to 350. In large bowl, toss potatoes with onion mixture until evenly mixed. Spread half of potato mixture evenly in shallow 2-quart ceramic or glass baking dish; sprinkle with half of shredded Gruyere cheese. Arrange remaining potato mixture on top, spreading evenly. Top with remaining cheese. Cover with foil and bake 35 minutes. Remove cover and bake 30 minutes longer or until potatoes are fork-tender and top is lightly browned. Let gratin cool 10 minutes before serving.

 

 

 

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