Yield: 8 Servings
|2½ cup||Stock or broth (Chicken Stock in original), skimmed of fat|
|⅔ cup||Thinly sliced shallots|
|2½ pounds||Medium Idaho potatoes, peeled & sliced crossways, 1/8 inch thick|
|\N \N||Salt & freshly ground Pepper to taste -[or Mrs. Dash or other substitutes]|
|¼ cup||Freshly grated Parmesan cheese|
|¼ cup||Finely chopped fresh chives|
|½ cup||Grated Gruyere cheese (about 2 0z.)|
>From the current (Nov) issue of Food and Wine 1. Preheat the oven to 400 degrees. Bring the stock to a boil in a medium saucepan. Add the shallots, cover partially, and cook over low heat until tender, about 5 minutes. Strain the stock and spread the shallots in a large gratin dish. Keep the stock warm.
2. Arrange a quarter of the potatoes in a slightly overlapping layer over the shallots and season with salt and pepper. Spread another quarter of the potato slices on top, sprinkle with half each of the Parmesan and chives and season with salt and pepper. Make 2 more layers with the remaining potatoes, seasoning each layer. Add enough stock so that the top layer of potatoes is just above the liquid. Sprinkle with the remaining Parmesan and chives and the Gruyere. Bake for about 1& ¼ hours, or until the potatoes are tender and the top is browned. Let rest for 10 minutes, then serve.
Nutrition: Calories: 144 Chol: 0 Total Fat ⅖ gm Sat Fat ⅒ gm Posted to Digest eat-lf.v096.n195 Date: Mon, 21 Oct 1996 20:09:51 -0700 (PDT) From: "Tina D. Bell" <tdbell@...>