Potato-Gruyere Gratin

Provided by Woman's Day

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Prep: 20 mins
Cook:
Ready in: 1 hr., 20 mins

Serves:

Ingredients

5 large baking potatoes (3 pounds), peeled and thinly sliced
4 large red potatoes (11/2 pounds), unpeeled, thinly sliced
1 teaspoon minced garlic
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon pepper
8 ounces Gruyère cheese, shredded (2 cups)
1 can (133/4 ounces) chicken broth
2 tablespoons stick butter or margarine, cut in small pieces

Cooking Instructions

Heat oven to 425°F. Grease a 3-quart gratin or other shallow baking dish.

Spread half the potato slices in dish. Sprinkle with the 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.

Planning Tip: The potatoes can be peeled, covered with water and refrigerated overnight.