Gruyere Gratin with Thyme
This side dish is almost as delicious when served the next day.
Martha Stewart Living, May 1998
- 1 teaspoon unsalted butter
- 3 large eggs
- 1/2 cup heavy cream
- 3/4 cup milk
- 1/2 teaspoon salt
- Pinch of freshly ground pepper
- Pinch of freshly ground nutmeg
- 1/2 loaf white country or peasant bread (about 12 ounces), cut into 1-by-1-by-3-inch strips
- 1/4 cup dry white wine
- 1 cup grated Gruyere or Swiss cheese
- 2 sprigs fresh thyme, leaves reserved
- Heat oven to 350 degrees. Butter a shallow 1 1/2-quart baking dish, and set dish aside. In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg.
- Immerse the bread strips in the egg mixture. Immediately transfer strips to the baking dish, and arrange randomly on the bottom. Pour the white wine and any remaining egg mixture over the bread strips. Sprinkle the grated cheese and thyme leaves over top.
- Transfer baking dish to oven. Bake until the gratin is puffy, the center has set, and the cheese is brown and bubbly, 30 to 40 minutes. Remove from oven, and serve.
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