Swiss Cheese Potato Gratin
- 1 pound large red skin or Yukon Gold potatoes peeled, sliced thin
- 1 cup coarsely-grated Gruyere or Swiss cheese
- 1 cup milk
- 1 egg
- 1 pinch paprika
- Salt to taste
- Freshly-ground black pepper to taste
Put the potato slices into a large saucepan of salted boiling water and cook for four minutes. Remove and drain.
Arrange the first layer of sliced potatoes on the bottom of a baking dish. Cover with about a third of the cheese and a pinch of salt and pepper. Arrange the second layer of potatoes on top. Add the another third of the cheese and season with salt and pepper. Place the final layer of potatoes on top.
Now comes the hard part! In a small saucepan bring the milk to a boil. In a mixing bowl whisk the egg for about thirty seconds. In a steady stream add the hot milk into the egg, continuing to whisk the mixture as you pour.
Pour the mixture over the potatoes, add the remaining cheese, a little salt, pepper, and paprika, and bake in a warm oven for half an hour. It's ready when the top is golden brown and the potatoes are cooked.
This recipe yields 2 servings.