Parme­san- Gruyère Potato Gratin

AC­TIVE TIME: 10 min. TO­TAL TIME: 11⁄2 hrs. SERVES: 8

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Our test kitchen di­rec­tor used a food pro­ces­sor with a slic­ing at­tach­ment to cut the spuds into rounds in sec­onds 1⁄2 stick but­ter

1 Tbs. flour

2 cups milk

1 Tbs. minced fresh thyme 4 bak­ing pota­toes, peeled and

sliced into 1⁄4"-thick rounds

1 cup grated Parme­san cheese 1⁄2 cup grated Gruyère cheese 1 bunch fresh chives, sliced 1 Heat oven to 400°F. In pan over medium heat, melt but­ter. Whisk in flour; add milk. Let sim­mer 5 min. or un­til thick­ened, whisk­ing. Add thyme.

2 Spread 1⁄4 potato slices in bot­tom of 9" x 13" greased casse­role dish. La­dle 1⁄2 cup milk mix­ture over top; sprin­kle with 1⁄4 cup Parme­san and 2 Tbs. Gruyère. Re­peat lay­er­ing 3 times. Cover with foil; bake 1 hr., un­cov­er­ing dur­ing last 10 min. Top with chives.

Pre­fer to make in a slow cooker? Line cooker with dis­pos­able liner.

Add potato slices and 1⁄ stick but­ter;

2 cover and cook on high 3 to 4 hrs. With 30 min. re­main­ing, add milk, thyme and cheeses. Gar­nish with chives.

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