Swiss Gruyere Potato And Garlic Layer
|Butter||2 Ounce (50 Gram, 1/4 Cup)|
|Onions||2 , sliced|
|Garlic clove||1 Large, crushed|
|Potatoes||1 1⁄2 Pound, sliced (750 Gram)|
|Thin ham slices||6|
|Gruyere cheese||4 Ounce, grated (100 Gram, 1 Cup)|
|Freshly ground black pepper||To Taste|
|Milk/Single cream||1⁄2 Pint (300 Milliliter, 1 1/4 Cups)|
|Mixed salad||1⁄2 Cup (8 tbs) (For Serving)|
Lightly grease a 1.5 litre/2 1/2 pt/6 cup fairly shallow ovenproof dish with about one third of the butter.
Melt the remainder in a frying pan (skillet) and fry (saute) the onions and garlic for 2 minutes to soften.
Put a layer of about a quarter of the potatoes in the base of the dish.
Spread about a third of the onion and butter mixture over, then top with two slices of the ham.
Season lightly and sprinkle with about a quarter of the cheese.
Repeat the layers and finish with a layer of potatoes, topped with the remaining cheese.
Whisk the eggs and milk or cream together and pour over.
Bake in a preheated oven at 180Â°C/350Â°F/gas mark 4 for 1 1/4 hours or until the potatoes are tender and the top is golden brown.