4 potatoes -- peeled and halved
1 medium onion
1/2 pound swiss cheese
6 slices bacon
4 eggs -- beaten
3/4 cup heavy cream
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1 clove garlic -- minced
Assemble and attach rotor slicer/shredder using coarse shredder cone (No 2)
Turn to speed 4 and shred potatoes and onion, keeping each separate. Set
Exchange coarse shredder cone for fine shredder cone (No 1). Turn to speed
4 and shred cheese. Set aside.
Fry bacon in a 12-inch skillet over medium-high heat until very crisp.
Remove from pan and crumble. Drain all but 1/4 cup bacon fat. Add onion
and saute 3 minutes. Set aside.
Combine 2 cups shredded cheese, eggs, heavy cream, nutmeg, salt, pepper, and
garlic in a medium saucepan. Cook over low heat, stirring occasionally,
until cheese melts. Do not boil. Add potatoes and onion; mix well.
Pour half of cheese/potato mixture into a greased 9x9x1 1/2-inch pan.
Sprinkle half of bacon over mixture. Repeat with remaining cheese/potato
and bacon. Top with remaining cheese. Bake at 400F for 45 to 50 minutes,
or until bubbly and golden brown. Serve immediately.
Yield: 6 to 8 servings.