3-4 Yukon gold potatoes; peeled and sliced 1/4" thick
Medium onion, peeled, sliced and separated into rings
shredded Gruyere or Swiss
1 lg. garlic clove; finely chopped
1 Tbsp. fresh thyme leaves
3 tbl spoons butter, in 12 cubes
Salt and pepper
Oven at 375
Lay potatoes in the bottom of gratin or other fire proof dish.
Add the stock to half fill dish. Stock should be from the same meat as the roast if possible. Or to remain vegan use vegetable stock.