| 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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