POTATO GRUYERE GRATIN

By gaster16

Ingredients

• 5 large baking potatoes (3 lbs.) peeled and thinly sliced
• 2 large red potatoes (1-1/2 lbs.) unpeeled, thinly sliced
• 1 teaspoon minced garlic
• 1 tablespoons fresh thyme leves chopped or 1 teaspoon dried
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 oz. Gruyere cheese (shredded) 2 cups
• 1 can 13-3/4 ounce chicken broth
• 2 tablespoon butter or margarine cut into small pieces

Preparation

Step 1

Heat oven to 425 degrees. Grease a 3 quart gratin or other shallow baking dish. Spread half the potato slices in dish. Sprinkle with 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 are tender. Let stand 10 minutes before serving.