Smoky Gruyere Scallioned Potatoes

Once upon a time, when I was young and stupid, I ate scalloped potatoes from a box and promptly gagged. No prince came to save me, but as a capable and independent woman, that's quite alright. I learned to cook properly and lived happily ever after, avoiding boxed potatoes. I never had any thoughts of trying to make scalloped potatoes in any form again until our first community farm share came home yesterday and it contained loads of potatoes and scallions. Welp, time to try again!

Ingredients:

3/4 lb yellow potatoes, sliced thin

3 scallions, greens and all, sliced

3 eggs

3 oz smoked Gruyere, grated

Splash of milk

Salt and pepper, to taste

Directions:

Microwave the potatoes for two minutes to soften them up a bit. Toss them in the largest sauté pan you have with a little oil or cooking spray, salt and pepper, and cook over medium-high heat in a single layer (or as close as possible) until nicely browned on the bottom. Flip them over, toss in half your scallions, and brown the other side.

Meanwhile, combine eggs and milk and gently scramble. Stir in the cheese. When the potatoes are done, turn heat to low, pour the egg and cheese over the potatoes, cover, and cook until the egg is set and cheese is melted. Turn off the heat and sprinkle remaining scallions on top. Add more salt and pepper.

This was yummy. I contemplated adding other things - hot sauce, salsa, guacamole... But any of that would detract from the yummy smoky gruyere. However with a less delicious, stand out on its own cheese, those would be very nice additions.