Yield: 4 servings
|3 mediums||Idaho potatoes|
|1 small||Onion, peeled and sliced|
|2 tablespoons||Chopped mixed herbs such as chives, tarragon, parsley, oregano, chervil, thyme or combination|
|\N \N||Salt and pepper to taste|
|2 cups||Chicken stock|
Preheat oven to 375F.
Peel and thinly slice potatoes. Rinse slices well under cold running water and drain well.
Layer a third of the potatoes in the bottom of a well-greased 6-cup gratin dish. Layer in half the sliced onion and sprinkle with half the herbs. Season with salt and pepper.
Add another layer of half the remaining potatoes and the rest of the onions and herbs. Season again with salt and pepper and top with a third layer of potatoes. Season again with salt and pepper.
Pour the chicken stock over the gratin and bake about 50 minutes or until tender when tested with a knife. Serve immediately.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 37 Submitted By DIANE LAZARUS On 06-28-95