Great Gratin Of Potatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Yukon Gold or russet,
Directions:
: Garlic clove
: potatoes, -- peeled and in
: water
1 c grated Gruyere cheese
3 TB unsalted butter
1/2 c chicken broth
1/2 c heavy cream
: Salt and freshly ground
: black pepper
Rub an oval gratin dish or rectangular (14 x 8 inches) 2 quart gratin
dish with garlic. Preheat the oven to
325 degrees.
Slice the potatoes into slices only 1/16 to 1/8-inch thick. Youll
build up 3 layers in the gratin dish. Overlap the potato slices for
the first layer and sprinkle with 1/2 teaspoon of salt, pepper and
1/2 of the cheese. Drizzle some cream over the top and dot with 1
tablespoons of butter. Repeat with more potatoes, cheese, cream and
salt and pepper and butter. Repeat with last layer, keeping it free
of cheese but dotted with butter. Pour chicken broth over the top and
bake for 1 1/2 hours, basting the potatoes, in the middle of baking
time, with liquid accumulated in the bottom of the gratin dish.
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
From: Meg Antczak
Source from luhu.jp
: potatoes, -- peeled and in
: water
1 c grated Gruyere cheese
3 TB unsalted butter
1/2 c chicken broth
1/2 c heavy cream
: Salt and freshly ground
: black pepper
Rub an oval gratin dish or rectangular (14 x 8 inches) 2 quart gratin
dish with garlic. Preheat the oven to
325 degrees.
Slice the potatoes into slices only 1/16 to 1/8-inch thick. Youll
build up 3 layers in the gratin dish. Overlap the potato slices for
the first layer and sprinkle with 1/2 teaspoon of salt, pepper and
1/2 of the cheese. Drizzle some cream over the top and dot with 1
tablespoons of butter. Repeat with more potatoes, cheese, cream and
salt and pepper and butter. Repeat with last layer, keeping it free
of cheese but dotted with butter. Pour chicken broth over the top and
bake for 1 1/2 hours, basting the potatoes, in the middle of baking
time, with liquid accumulated in the bottom of the gratin dish.
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6609
From: Meg Antczak
Source from luhu.jp