| 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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