Potatoes au Gratin

You can use baking or boiling potatoes for this substantial yet elegant dish.

INGREDIENTS

3 ounces Gruyere cheese, cut in cubes

2 medium garlic cloves, peeled

1 medium onions, peeled and quartered

2-1/2 cups milk or half-and-half

1 teaspoons salt

Freshly ground white pepper

3 large potatoes (about 10 ounces each), peeled and cut flat at ends

2-quart baking dish

8 servings

Preheat oven to 400°F and butter baking dish. Chop cheese with metal blade until it is finely grated. Remove and reserve it. Drop onion and garlic through feed tube while machine is running and process until finely chopped. Put onion/garlic mixture in saucepan with milk, salt and pepper.

Melt butter in large skillet. Add shredded vegetables and sprinkle with a little salt and pepper. Cover and cook until just tender, 2 or 3 minutes.

Shred potatoes with shredding disc, one at a time, using firm pressure on pusher. Add shredded potatoes to saucepan and bring mixture to a boil, stirring continuously to prevent scorching.

Season with tarragon, salt and pepper to taste.

Remove saucepan from heat and spread potato mixture in prepared baking dish. Sprinkle with reserved cheese and bake for 25 minutes or until potatoes are tender and cheese is golden. Let stand for 10 minutes before serving.