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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GRATIN OF YUKON GOLD POTATOES Recipe

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This recipe for GRATIN OF YUKON GOLD POTATOES is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tablespoon unsalted butter
6 Yukon Gold potatoes (about 1 pound)
2/3 cup grated Gruyère cheese (about 1 1/2 oz.)
1 teaspoon olive oil
1 tablespoon fresh thyme Ieaves, plus 4 sprigs
for garnish
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup low-salt chicken stock
Directions:
Directions:
Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish. Slice potatoes ¼ Inch thick and combine thoroughly in a mixing bowl with ¼ cup of the Gruyère, the olive oil, thyme Ieaves, salt, and pepper. Arrange potatoes in neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 4 minutes. Garnish with thyme sprigs.
Number Of Servings:
Number Of Servings:
4

 

 

 

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