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Title: Potato-Gruyere Gratin
Categories: Casserole
Yield: 12 Servings
| 5 | lg | Baking potatoes -- |
| Peeled/thinly sliced | ||
| 4 | lg | Red potatoes -- |
| Unpeeled/thin sliced | ||
| 1 | ts | Garlic -- minced |
| 1 | tb | Fresh thyme leaves or 1 tsp |
| Dried -- chopped | ||
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 8 | oz | Gruyere cheese -- shredded |
| 1 | 13 3/4 oz ca chicken broth | |
| 2 | tb | Stick butter or margarine -- |
| Cut in small pieces |
Heat oven to 425. Grease a 3-quart gratin or other shallow baking dish. Spread half the potatoe slices in dish. Sprinkle with the garlic and half the thyme, salt, pepper and cheese. Top with remaining potatoe slices, overlapping, for an attractive top. Pour broth over potatoes. Sprinkle with remaining thyme, salt, pepper and cheese. Dot with butter.
Bake 30 minutes. Tilt pan to spoon up broth to baste potatoes. Bake 30 minutes longer or until top is browned and potatoes are tender. Let stand 10 minutes before serving.
Recipe By : Woman's Day 12-17-96
From: The Taillons Date: 30 Dec 96 Eat-L List (Recipes And Food Folklore) Ä
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