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New Potato Gratin with Lima Beans and Egg

New Potato Gratin with Lima Beans and Egg

Southern Living APRIL 2001

  • Yield: 6 to 8 servings


  • 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.


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New Potato Gratin with Lima Beans and Egg recipe