Name: Potato-Gruyere Gratin
Ingredients: 5 lg Baking potatoes, peeled and; Thinly sliced; 4 lg Red potatoes, unpeeled and; Thinly sliced; 1 ts Minced garlic; 1 tb Fresh thyme leaves, chopped,; Or 1 tsp. dried; 1 ts Salt; 1/4 ts Pepper; 8 oz Gruyere cheese, shredded; 1 Can chicken broth (13 3/4oz); 2 tb Butter cut into small pieces

A revived church is full of the life, joy and power of the Holy Spirit. With the Spirit’s coming, fellowship with Christ is brought right to the center of our worship and devotion; the glorified Christ is shown, known, loved, served, and exalted. Love and generosity, unity and joy, assurance and boldness, a spirit of praise and prayer, and a passion to reach out to win others are recurring marks of a people experiencing revival.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Meats		Jaw, Side dish, Vegetables, Cheese/eggs	12	Servings

INGREDIENTS

5	lg	Baking potatoes, peeled and
		Thinly sliced
4	lg	Red potatoes, unpeeled and
		Thinly sliced
1	ts	Minced garlic
1	tb	Fresh thyme leaves, chopped,
		Or 1 tsp. dried
1	ts	Salt
1/4	ts	Pepper
8	oz	Gruyere cheese, shredded
1		Can chicken broth (13 3/4oz)
2	tb	Butter cut into small pieces

INSTRUCTIONS

Heat oven to 425 degrees. Grease a 3 quart gratin or other shallow baking
dish. Spread half the potato 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 anr tender. Let stand 10 minutes before
serving.
typed by jessann :)
Posted to MM-Recipes Digest V3 #336
From: jessann doe <jessann@texas.net>
Date: Sat, 07 Dec 1996 13:56:27 -0600

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”