Le Gruyère AOP Gratin - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Peel and cook the potatoes in boiling salted water. Drain when fully cooked and set aside. Peel and finely chop the onions. Sauté the onions in a buttered fryin
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Ingredients
- 150 grams Gruyère AOP grated
- 50 grams onion
- 100 mililiters white wine
- 300 grams potato
- 100 grams bacon
- 1 teaspoon butter
- 2 tablespoons half and half cream
- 1 pinch of salt
- 1 pinch of pepper
- 20 grams of flat leaf parsley, finely chopped
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