POTATO-GRUYERE GRATIN
5 large baking potatoes, peeled and thinly sliced
4 large red potatoes, peeled and thinly sliced
1 tsp minced garlic
1 tbsp chopped fresh thyme leaves (or 1 tsp dried)
1 tsp salt
1/4 tsp ground black pepper
8 oz Gruyere cheese, shredded
1 (13 3/4 oz) can chicken broth
2 tbsp stick butter or margarine, cut in small pieces
Heat oven to 425 degrees F. Grease a 3-quart gratin or other shallow baking dish.
Spread half the potatoes slices in dish. Sprinkle with the garlic and half the thyme, salt, pepper and cheese. Top with remaining potato 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.
Makes 12 servings
Source: Woman's Day magazine, December 17, 1996
5 large baking potatoes, peeled and thinly sliced
4 large red potatoes, peeled and thinly sliced
1 tsp minced garlic
1 tbsp chopped fresh thyme leaves (or 1 tsp dried)
1 tsp salt
1/4 tsp ground black pepper
8 oz Gruyere cheese, shredded
1 (13 3/4 oz) can chicken broth
2 tbsp stick butter or margarine, cut in small pieces
Heat oven to 425 degrees F. Grease a 3-quart gratin or other shallow baking dish.
Spread half the potatoes slices in dish. Sprinkle with the garlic and half the thyme, salt, pepper and cheese. Top with remaining potato 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.
Makes 12 servings
Source: Woman's Day magazine, December 17, 1996
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