Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 5 larges | Baking potatoes, peeled and |
| \N \N | Thinly sliced |
| 4 larges | Red potatoes, unpeeled and |
| \N \N | Thinly sliced |
| 1 teaspoon | Minced garlic |
| 1 tablespoon | Fresh thyme leaves, chopped, |
| \N \N | Or 1 tsp. dried |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 8 ounces | Gruyere cheese, shredded |
| 1 \N | Can chicken broth (13 3/4oz) |
| 2 tablespoons | Butter cut into small pieces |
Heat oven to 425 degrees. Grease a 3 quart gratin or other shallow baking dish. Spread half the potato slices in dish,. Sprinkle with the garlic and half the thyme, salt, pepper and cheese. Top with remaining potato slices, overlapping, for an attractive top. Pour broth over potatoes. Sprinkle with remaining thyme, salt, pepper and cheese. Dot with butter. Bake 30 minutes. Tilt pan to spoon up broth to baste potatoes. Bake 30 minutes longer or until top is browned and potatoes anr tender. Let stand 10 minutes before serving.
typed by jessann :)