| 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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