Gratin Of Yukon Gold Potatoes – Martha Stewart Living

Jonathan Edwards was a zealous pastor who never forgot for a moment that his own family was a part of that flock, and that he had been appointed to be a shepherd to these sheep also, those within his own fold. He was ever concerned for the salvation of the souls of men, all men, not overlooking those closest to him. He never for one moment assumed that his own children were of the elect. George Perry Norris describes him as a “tender brooding parent.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats		Potatoes, Sides, Soup/stews, Vegetables	4	Servings

INGREDIENTS

1/2	T	Unsalted butter
6		Yukon Gold potatoes, about
		1 lb
2/3	c	Grated Gruyere cheese
		about 1 1/2 oz
1	t	Olive oil
1	T	Fresh thyme leaves, plus
		4 or 5 sprigs for garnish
3/4	t	Salt
1/8	t	Freshly ground pepper
1/3	c	Low-salt chicken stock
		homemade or canned

INSTRUCTIONS

Heat oven to 400F. 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 C of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
Arrange potatoes in a neat overlapping pattern in the baking dish.
Pour chicken stock over potatoes and sprinkle remaining cheese over
top. Bake until potatoes are tender and the cheese and potatoes are
starting to brown, about 45 nutes. Garnish with thyme sprigs.  Martha
Stewart Living/October/94  Scanned & edited by Di Pahl & <gg>  Posted
to MM-Recipes Digest V4 #035 by John Merkel  <jmerk@doitnow.com> on Feb
3, 1997.

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