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North Shore News

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| BOSTON BLUEFISH $4

‘POTATOES GRATIN: Os’ | im; OIE rd eM | ee —_
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| = Logs UES . A a fi GREEN GIANT.@ SWEET PEAS OR MIBLET CORN . 250 ¢ PRG. 99°

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WOOF Came d hewmen mansessnes
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Preheat oven to 375 degres. In a 7
targe bowl, toss to coat thoroughly ~ .

the potatoes with 4% teaspoon of the a f a : FIVE ALIVE 0... eee c eee eee e eee eee
Serves 6 salt, 1/8 teaspoon of the pepper the ° : : <a | i

nutmeg, and garlic. Place 1/3 of the | OP es ,

4 cups very thinly sliced potatocs seasoned potatoes in the bottom of vee, _ on

} teaspoon salt a well-buttered shallow baking dish, SO Hee sea cy ’ '

§/4 teaspoon freshly ground pepper sprinkle with 1/3 of the Gruyere

1/8 teaspoon freshly grated nutmeg = cheese and dot with 1/3 of the

I clove garlic, very finelyminced — putter. Repeat twice. In a small

f-1/4 cups grated Gruyere or bowl, beat cggs, cream, and

Emmenthaler cheese remaining salt and pepper. Pour

4 tablespoons butter cvenly over potato layers and

2 eggs, lightly beaten sprinkle with Parmesan cheese.

I cup heavy cream Bake, covered, for 35. minutes,

2 tablespoons freshly grated Remove cover and bake for another ve TATE ee aey
Parmesan cheese 10 minutes of until potatoes are Ay

softened and top is golden brown Magi
and bubbly. ¥ :
fo (fmm x 15m

. 35

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