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Pasta Gratin with Gruyère

 

 

 

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Pasta Gratin with Gruyère
Gourmet Archives

1/2 pound dried fettuccine
2 cups crème fraîche
1 cup finely grated Gruyère
1/4 teaspoon grated nutmeg
White pepper
1 garlic clove, halved

In kettle of boiling slated water cook the fettuccine for 7 – 9 minutes, al dente. Drain it well.
In a large bowl stir together the crème fraîche, 1/2 cup Gruyère, nutmeg, and white pepper and salt to taste. Add fettuccine, toss the mixture, and season it with nutmeg.
Rub an 11-inch gratin dish with garlic and butter it. Add the pasta mixture and sprinkle it with the remaining 1/2 cup Gruyère. Bake 15 minutes at 400 degrees F, or until the pasta has absorbed most of the crème fraîche and the top is golden.  Serves 6.
 

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