Gruyere & Potato Gratin
Preheat the oven 400°.
- ¼ cup - Vegetable oil
- ¼ cup - Flour
- 2 cups - Milk
- Pinch - Nutmeg
- Salt & white pepper
- 1 cup - Gruyere, grated
- 1 pound - White potatoes, sliced ½" thick, blanched
- Chives for garnish
In a sauce pan, over medium heat, combine the vegetable oil & flour together.
Cook the roux, stirring constantly, for 4 to 6 minutes for a blonde roux.
Whisk in the milk and bring the liquid up to a boil.
Season with nutmeg, salt & 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.