Sunday, October 01, 2006

Potato Gratin with chicken stock

Serve 6

1 clove garlic, peeled
Butter for greasing
2 pounds potatoes
1 1/2 cups chicken stock
2 fresh tyme springs
7 oz. grated gruyere cheese
Salt and fresholy ground black peppers

Rub the inside of a shallow baking pan with the garlic clove, then grease the pan with butter. Peel the potatoes and cut them into thin slices, season with salt and pepper. Lay the potato slices in closely overlapping rows in the gratin dish.

Pour the chicken stock over the potatoes, sprinkle with the thyme over the top and cover with grated sheese.. Season with some more ground pepper.

Place in a preheated 425 degree oven for 10 minutes. Reduce the oven temperature to 325 degrees F. and cook for another 45 to 60 minutes, or until the potatoes are tender and the top is golden brown, towards the end of the cooking time you can cover the gratin with a sheet of parchment paper to prevent it from drying out, if desired.

Serve hot.

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