Title: Great Gratin of Potatoes (Mf)
Categories: Vegetable Casserole
Yield: 1 Servings

		Garlic clove
2	lb	Yukon gold
1	c	Grated gruyere cheese
3	tb	Unsalted butter
1/2	c	Chicken broth
1/2	c	Heavy cream
		Salt and freshly ground
		Black pepper
		Or russet potatoes
		Peeled and in water

Rub an oval gratin dish or rectangular (14 x 8 inches) 2 quart gratin dish with garlic. Preheat the oven to 325 degrees.

Slice the potatoes into slices only 1/16 to 1/8-inch thick. You'll build up 3 layers in the gratin dish. Overlap the potato slices for the first layer and sprinkle with 1/2 teaspoon of salt, pepper and 1/2 of the cheese. Drizzle some cream over the top and dot with 1 tablespoons of butter. Repeat with more potatoes, cheese, cream and salt and pepper and butter. Repeat with last layer, keeping it free of cheese but dotted with butter. Pour chicken broth over the top and bake for 1 1/2 hours, basting the potatoes, in the middle of baking time, with liquid accumulated in the bottom of the gratin dish.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609

From: Shermeyer-Gail Date: 16 Jul 97 Mastercook Recipes (Mailing List) Ä

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