>From the Cooking for 1 or 2 website...
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Gruyere Potato Gratin
1 tbsp. margarine or butter
1/2 cup half-and-half or light cream
1 tsp. salt
1/4 tsp. ground red pepper (cayenne)
3/4 lb. baking potatoes, peeled and thinly sliced
2 to 4-ozs. (1-1 1/2 cups) Gruyere cheese, shredded*
*Put as little or as much as you personally like in and on this dish. Preheat
oven to 400ºF. Grease shallow 1 1/2-qt. gratin pan or ceramic baking dish with
margarine. Set aside.
In 2-qt. saucepan, combine half-and-half, salt, and ground red pepper; heat to
boiling over medium-high heat. Add potatoes and cook 2 minutes or until
half-and-half mixture thickens slightly, stirring occasionally. Transfer half
of potato mixture to prepared gratin pan; sprinkle evenly with 3/4 cup Gruyere.
Top with remaining potato mixture and remaining 1/4 cup Gruyere. Bake gratin 30
to 35 minutes or until potatoes are fork-tender and top is golden. Serves 2
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Rhonda G in Missouri
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