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Le Gratin Savoyard
- Serves
4
- Difficulty
Easy
By Patience Gray and Primrose Boyd
Published 1957
Ingredients
2 lb - potatoes
1½ pints
Method
Slice the potatoes thinly and evenly and put them in a basin. Add to them the freshly ground black pepper and salt and the grated nutmeg. Pour over the cold bouillon. Mix it all well together. Using some of the butter, grease a shallow earthenware dish and put the contents of the basin into this dish. Press the potatoes down so that the slices lie flat. Dispose the grated gruyère
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