Eydie’s Magic Gruyere Gratin
Just another potato dish? No sir. This potato gratin, which originated in northern Wisconsin, will warm your family on the coldest of winter nights and taste even better after a summer day on the lake. Try it - you'll see.
| 8
|
large red potatoes, unpeeled and thinly sliced
| | 1
| tsp. thyme
| | 1
| tsp. salt
| | 3/4
| tsp. fresh ground black pepper
| | 4
|
ounces Swiss Gruyere cheese, shredded (about 1 cup)
| | 1
|
can (13 3/4 ounces) chicken broth
| | 4
|
tbsp. butter
|
|
Spray a 9" x 12" cake pan with non-stick cooking spray. Spread half the potato slices in pan. Sprinkle with half of the thyme, salt, pepper and cheese. Dot with half the butter. Top with remaining potato slices. Pour broth over the potatoes. Sprinkle with the remaining thyme, salt, pepper and cheese. Dot with remaining butter.
Bake uncovered at 400 degrees for about one hour, or until top is browned and potatoes are tender. Let stand 10 minutes before serving. Serves eight.
|
Nutritional Information
per serving:
| calories:
| 208
| |
| | protein:
| 7
| grams
|
| | fat:
| 11
| grams
|
| | carbohydrates:
| 20
| grams
|
| | cholesterol:
| 32
| miligrams
|
|
|
