jglass
New member
Gratin of Yukon Gold Potatoes
SERVES 4
1/2 tablespoon unsalted butter
1 lb yukon gold potato, Yellow Finn or any medium-starch potato
2/3 cup grated gruyere cheese, a high quality brand
1 teaspoon olive oil
1 tablespoon fresh thyme leave (or, 1 teaspoon dried thyme leaves)
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper, more if desired
1/3 cup low sodium chicken broth
fresh fresh thyme sprig, for garnish. (4 or 5) (optional)
Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil,
thyme leaves, salt, and pepper in a mixing bowl.
Arrange potatoes in a neat, overlapping pattern in the baking dish.
Pour chicken stock over potatoes and sprinkle remaining cheese over top.
Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes.
Garnish with thyme sprigs as desired.
SERVES 4
1/2 tablespoon unsalted butter
1 lb yukon gold potato, Yellow Finn or any medium-starch potato
2/3 cup grated gruyere cheese, a high quality brand
1 teaspoon olive oil
1 tablespoon fresh thyme leave (or, 1 teaspoon dried thyme leaves)
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper, more if desired
1/3 cup low sodium chicken broth
fresh fresh thyme sprig, for garnish. (4 or 5) (optional)
Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil,
thyme leaves, salt, and pepper in a mixing bowl.
Arrange potatoes in a neat, overlapping pattern in the baking dish.
Pour chicken stock over potatoes and sprinkle remaining cheese over top.
Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes.
Garnish with thyme sprigs as desired.
