GRATIN OF YUKON GOLD POTATOES
1/2 tablespoon unsalted butter
1 pound Yukon gold potatoes
2/3 cup grated gruyere cheese
1 teaspoon olive oil
1 tablespoon fresh thyme
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup low sodium chicken broth
4 thyme sprigs (to garnish)
Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/3 cup Gruyere, the olive oil, thyme, salt, and pepper.
Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes and sprinkle remaining cheese over top.
Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes.
Garnish with thyme sprigs.
Servings: 4
Source: Martha Stewart Living Magazine, Oct 1994
1/2 tablespoon unsalted butter
1 pound Yukon gold potatoes
2/3 cup grated gruyere cheese
1 teaspoon olive oil
1 tablespoon fresh thyme
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup low sodium chicken broth
4 thyme sprigs (to garnish)
Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/3 cup Gruyere, the olive oil, thyme, salt, and pepper.
Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes and sprinkle remaining cheese over top.
Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes.
Garnish with thyme sprigs.
Servings: 4
Source: Martha Stewart Living Magazine, Oct 1994
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