New Potato Gratin with Lima Beans and Egg

Southern Living
6 to 8 servings


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6 small new potatoes, thinly sliced
1/2 cup frozen large lima beans, thawed
3 stale French bread slices
1/4 cup (1 ounce) shredded Gruyère cheese
1/4 cup (1 ounce) shredded Parmesan cheese
3 hard-cooked eggs, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup whipping cream


Cook potato slices in boiling, salted water to cover 13 minutes. Add beans, and cook 2 more minutes. Remove from heat; drain well.

Pulse bread slices in a blender or food processor 8 or 10 times or until bread is crumbly.

Place potato slices and lima beans in a greased 10-inch deep-dish pieplate; sprinkle with half of Gruyère and half of Parmesan. Top evenly with egg; sprinkle with remaining cheese, salt, and pepper. Pour cream around inside edge of pieplate; sprinkle evenly with breadcrumbs.

Bake at 475° for 10 minutes or until lightly browned.

Created date

December 2001