| 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”