| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Ew, Import, Text |
1 |
Servings |
INGREDIENTS
|
|
Garlic clove |
| 2 |
lb |
Yukon Gold or russet |
|
|
potatoes peeled and in |
|
|
water |
| 1 |
c |
Grated Gruyere cheese |
| 3 |
T |
Unsalted butter |
| 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Heavy cream |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
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. Recipe By :COOKING
MONDAY TO FRIDAY SHOW #MF6609 Posted to MC-Recipe Digest V1 #231
Date: Mon, 30 Sep 1996 11:44:47 -0400 From: Meg Antczak
<meginny@frontiernet.net> Meg Antczak (Meg in NY)=20
meginny@frontiernet.net
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”