Swiss New Potatoes

* Exported from MasterCook *

Swiss New Potatoes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Clove garlic -- peeled and halved
2 1/2 Tbsp. butter or margarine
3 Tbsp. lemon juice
1 C. water
5 medium-sized new potatoes
salt -- pepper and ground
nutmeg
3/4 C. thinly sliced green onions
2 C. shredded Swiss cheese
1 1/2 C. milk or light cream
1 egg yolk -- slightly beaten

Rub a shallow 2-quart baking dish liberally with garlic,
then generously grease with about 1/2 tablespoon of the butter.
In a bowl, combine the lemon juice and water.
Peel the potatoes, if desired, and cut into very thin slices; place in the
lemon water until all are sliced. Drain potatoes well and
arrange about 1/4 of the slices in an even layer in the prepared dish;
sprinkle lightly with salt, pepper and nutmeg,
then top with about 1/4 of the onions and of the cheese.
Repeat layers, ending with cheese. Scald milk; pour
slowly into egg yolk, beating constantly until blended; then
slowly pour over and around the potatoes. Dot top with the
remaining butter. Bake, uncovered, in a 350 degrees oven for about
1 1/2 hours or until potatoes are tender when pierced.
Makes 6 to 8 servings.
Savoy-style Swiss Potatoes (Gratin Savoyard): Prepare
Swiss potatoes as directed, layering the potato slices with the
onions and cheese. Omit milk and egg and substitute 1 1/2 cups
hot regular-strength beef broth; bake as directed.


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