Potato-gruyere gratin

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 :)

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