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Swiss Gruyere Potato And Garlic Layer

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  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)
  Salt To Taste
  Freshly ground black pepper To Taste
  Eggs 2
  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 180°C/350°F/gas mark 4 for 1 1/4 hours or until the potatoes are tender and the top is golden brown.

Recipe Summary

Difficulty Level: 
Side Dish

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