POTATOES AU GRATIN

By gaster16

Ingredients

• Crumb Topping:
• 2 lbs. potatoes peeled and thinly sliced
• 1 can (13-3/4 oz.) chicken broth
• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1-1/2 cups milk
• 1 cup shredded Gruyere cheese
• 2 green onions chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Crumb topping
• 3 tablespoons plain packaged bread crumbs
• 2 teaspoons olive oil

Preparation

Step 1

Preheat oven to 350 degrees. Butter 2 quart shallow casserole dish. Place potatoes, broth and water if needed to cover potatoes in pot. Bring to boiling. Lower heat simmer 5 minutes. Drain. Save broth for a soup. transfer potatoes to bowl. Heat olive oil in saucepan over low heat. Whisk in flour, cook 1 minute, add milk. Cook, stirring to thicken. Remove from heat. Stir in Gruyere, onion, salt and pepper. Add to potatoes, stir gently. Pour into casserole. Bake in preheated 350 degree oven for 45 minutes or until potatoes are tender. After first 30 minutes of baking sprinkle on crumb topping.

TOPPING:

Stir together bread crumbs and 2 teaspoons olive oil.