| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
Garlic clove |
| 2 |
lb |
Yukon Gold or russet potatoes,; peeled and in water |
| 1 |
c |
Grated Gruyere cheese |
| 3 |
tb |
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:
“People disappoint. God doesn’t.”