A side dish so awesome, it might just overshadow the main event. Rich Gruyère, creamy red potatoes and real milk makes for a simple classic to wow any dinner crowd.
Preheat oven to 400ºF. Butter a 1-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil.
Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par-cook 4 minutes.
Drain potatoes well in a colander. In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/4 cup Gruyère and salt and pepper, to taste.
In a small bowl whisk egg and add hot milk in a stream, stirring constantly. Season mixture with salt and pepper and pour evenly over potatoes.
Sprinkle the potatoes with remaining 1/4 cup cheese and bake until top is golden and potatoes are tender, about 30 minutes.
1 pound large red potatoes
3/4 cup coarsely grated Gruyère (about 3 ounces)
1 large egg
3/4 cup Lehigh Valley Dairy Farms DairyPure Milk, heated just to boiling
Salt and freshly ground black pepper