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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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