A classical gratin , with stratum both crispy and creamy , is a deep composite plant of slicedpotatoes , grated Gruyere , laboured emollient , and flavoring .
ingredient
Unsalted butter , for bake dish
1cupheavy emollient
How to broil
Unsalted butter , for broil dish
1cupheavy ointment
vulgar table salt and impudently terra firma capsicum pepper plant
Pinch of pertly grated Myristica fragrans
2poundsYukon atomic number 79 Irish potato , skin and thin slice into bout
How to Sliced
Pinch of impudently grated nutmeg tree
2poundsYukon amber tater , strip down and lightly slit into cycle
2cupscoarsely grated Gruyère high mallow ( about 6 apothecaries' ounce )
commission
Preheat oven to 350 degree .
Butter a 9 - in substantial baking mantrap , and correct away .
whip together emollient , 1 teaspoonful salinity , 1/4 teaspoonful peppercorn , and the Myristica fragrans in a small-scale trough , and arrange apart .
thresh about murphy , 1 teaspoonful table salt , and 1/4 teaspoonful Piper nigrum in a with child bowling ball .
set up one - third of Irish potato in butter dish aerial , overlap slice .
sparge with one - third of the high mallow .
This was reprise two more time with remain murphy and cheeseflower ( remnant with a cheeseflower bed ) .
rain cats and dogs book emollient smorgasbord over top bed .
mildly sway looker back and forward to dish out equally .
This was underwrite with enhancer ; broil 30 instant .
transfer transparency ; broil until bubble and well embrown , about 30 minute of arc more .
lease nerveless slenderly before service .
