New Potato Gratin with Lima Beans and Egg

Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. Cook potato slices in boiling, salted water to cover 13 minutes. Add beans, and cook 2 more minutes. Remove from heat; drain well.
  2. Pulse bread slices in a blender or food processor 8 or 10 times or until bread is crumbly.
  3. 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.
  4. Bake at 475° for 10 minutes or until lightly browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

New Potato Gratin with Lima Beans and Egg Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy