Recipe - Potatoes Savoyard

1 tablespoon Unsalted butter; melted,
plus
3 tablespoon Unsalted butter; cut into
small pieces
3 Cloves garlic; minced
2 tablespoon Finely chopped fresh parsley
1 One half cup Shredded gruyere cheese
One fourth teaspoon Freshly ground pepper
2 One half pound Baking potatoes; unpeeled
and well scrubbed; cut into
slices 1/4" thick
1 One half cup Chicken or beef stock

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

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

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

Layer onethird of the potatoesw in the prepared dish and sprinkle one
third of the garliccheese 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
garliccheese 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@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 8 APRIL 1996

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