Potatoes savoyard

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Unsalted butter; melted, plus
3 tablespoons Unsalted butter; cut into small pieces
3 Cloves garlic; minced
2 tablespoons Finely chopped fresh parsley
1½ cup Shredded gruyere cheese
¼ teaspoon Freshly ground pepper
2½ pounds Baking potatoes; unpeeled and well scrubbed; cut into slices 1/4\" thick
1½ cup Chicken or beef stock

Directions

submitted by: rstewart@... (Karen Stewart, McDonald, PA) Here is a recipe that I got out of Cookbook Digest.

Preheat oven to 375 degrees. Brush a 2-quart baking dish (a souffle dish works well) with the melted butter.

In a small bowl stir together the garlic, parsley, cheese and pepper.

Layer one-third of the potatoesw in the prepared dish and sprinkle one third of the garlic-cheese mixture over the top. Dot with 1 Tbsp. of the butter pieces. Repeat the layers once and then top with the remaining potatoes. Pour the stock evenly over the layers. Sprinkle the remaining garlic-cheese mixture evenly over the top and dot with the remaining butter pieces. Butter a piece of aluminum foil on one side large enough to cover the dish. Place it over the dish, buttered side down.

Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the top is brown and crusty, 30 to 40 minutes longer. Serve immediately.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 8 APRIL 1996

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