‘COMPARE ANYWHERE :

pistanet

| Serves 6

| 4 cups very thinly sliced potatoes
i ) teaspoon salt
1/4 teaspoon {reshly ground pepper
| 1/8 teaspoon freshly grated nutmeg
I clove garlic, very finetyminced |
f-1/4 cups grated Gruyere or
Emmenthaler cheese
4 tablespoons butter
| 2 eggs, lightly beaten
| ; cup heavy cream

tablespoons freshly grated
Parmesan cheése

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Preheat oven to 375. degres. In a
targe bowl, toss to coat thoroughly |
the potatoes, with 4 teaspoon of the.

salt, 1/8 teaspoon of the pep r, the -

nutmeg, and garlic. Place 1/3 of the
scasoned potatoes in the bottom of
a well-buttered shallow baking dish,
aprinkle with 1/3 of the Gruyere
cheese and dot with 1/3 of the
butter. Repeat twice. In a small
bowl, beat eggs. cream, and
remaining salt and pepper. Pour
evenly over potato layers and
sprinkle with Parmesan cheese.
Bake, covered, for 35. minutes,.
Remove cover and bake for another

10 minutes or until potatoes are,

softened and top is golden brown
and bubbly.

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GREEN GIANT. © SWEET PEAS OR MMBLET CORN

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@ MIXED VEGETABLES, SWEET PEAS OR MIBLET CORN... 250 4 PKG.

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