3-4 Yukon gold potatoes; peeled and sliced 1/4" thick
Medium onion, peeled, sliced and separated into rings
shredded Gruyere or Swiss
stock
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.
A second layer of potatoes, onions, butter, thyme, salt and pepper as above.
Cover with potatoes and the remainder of the cheese, butter, salt, pepper and thyme.
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.
Camera Nikon D-90 AF-S NIKKOR 18-55mm f2.5-5.65G with internal flash.
Potatoes Savoyard Downloadable PDF Link doesn’t work on the PDF itself
As always feel free to use and distribute, if you use our pictures and/or text then give us credit – thanks.
© 2011 Virginia L. Dyson & Warner W. Johnston
No comments:
Post a Comment