Scalloped Potatoes with Gruyere and Pink Peppercorns

1/2 lb. gruyere cheese, grated
3 c. milk
6-8 large potatoes
6 T. butter
2 shallots, chopped finely
1/4 c. flour (or more)

Preheat oven to 375F.

Peel and thinly slice potatoes; dry with paper towels.

In a medium saucepan over medium heat, melt butter and cook shallots until they are tender, about 5 minutes. Slowly add flour while stirring. Cook flour for 3 minutes and slowly add milk whisking. Stir mixture until it is thickened, about 10 minutes. Remove from heat. Add all but 1/2 c. grated Gruyere to the sauce; stir until cheese is melted. Layer potatoes in 2 10-inch baking dishes (glass pie pans or gratin dishes) or one large 9x13 dish. After each layer, salt and pepper potatoes. Pour cheese sauce over potatoes and top with remaining cheese. Sprinkle with Pink Peppercorns. Bake for 45 to 60 minutes until potatoes are tender and golden brown. If the top begins to burn, cover loosely with foil.

Serves: 8-12 (or 20 as part of a buffet)

Source: Lena Zentall

Prepared by: Lena for the December 2005 meeting