Name: Potatoes Savoyard
Ingredients: 1 tb Unsalted butter; melted, plus; 3 tb Unsalted butter; cut into small pieces; 3 Cloves garlic; minced; 2 tb Finely chopped fresh parsley; 1 1/2 c Shredded gruyere cheese; 1/4 ts Freshly ground pepper; 2 1/2 lb Baking potatoes; unpeeled and well scrubbed; cut into slices 1/4" thick; 1 1/2 c Chicken or beef stock

What! speak coldly for God, and for men’s salvation Can we believe that our people must be converted or condemned, and yet speak in a drowsy tone? In the name of God, brethren, labor to awaken your own hearts, before you go to the pulpit, that you may be fit to awaken the hearts of sinners. Remember they must be awakened or damned, and that a sleepy preacher will hardly awaken drowsy sinners. Though you give the holy things of God the highest praises in words, yet, if you do it coldly, you will seem by your manner to unsay what you said in the matter... It is only here and there, even among good ministers, that we find one who has an earnest, persuasive, powerful way of speaking, that the people can feel him preach when they hear him.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats		Vegetable	8	Servings

INGREDIENTS

1	tb	Unsalted butter; melted, plus
3	tb	Unsalted butter; cut into small pieces
3		Cloves garlic; minced
2	tb	Finely chopped fresh parsley
1 1/2	c	Shredded gruyere cheese
1/4	ts	Freshly ground pepper
2 1/2	lb	Baking potatoes; unpeeled and well scrubbed; cut into slices 1/4" thick
1 1/2	c	Chicken or beef stock

INSTRUCTIONS

submitted by: rstewart@infobahn.icubed.com (Karen Stewart, McDonald, PA)
Here is a recipe that I got out of Cookbook Digest.
Preheat oven to 375 degrees. Brush a 2-quart baking dish (a souffle dish
works well) with the melted butter.
In a small bowl stir together the garlic, parsley, cheese and pepper.
Layer one-third of the potatoesw in the prepared dish and sprinkle one
third of the garlic-cheese mixture over the top. Dot with 1 Tbsp. of the
butter pieces. Repeat the layers once and then top with the remaining
potatoes. Pour the stock evenly over the layers. Sprinkle the remaining
garlic-cheese mixture evenly over the top and dot with the remaining butter
pieces. Butter a piece of aluminum foil on one side large enough to cover
the dish. Place it over the dish, buttered side down.
Bake for 30 minutes. Remove the foil and continue baking until the potatoes
are tender and the top is brown and crusty, 30 to 40 minutes longer.  Serve
immediately.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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