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unsalted butter gold potatoes grated gruyere cheese olive oil thyme salt fresh ground pepper chicken broth thyme
Viewed: 17 - Published at: 4 years agoIngredients
- 1/2 tablespoon unsalted butter
- 1 lb yukon gold potatoes, Yellow Finn or 1 lb any medium-starch potato
- 2/3 cup grated gruyere cheese, a high quality brand
- 1 teaspoon olive oil
- 1 tablespoon fresh thyme leave (or, 1 teaspoon dried thyme leaves)
- 3/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper, more if desired
- 1/3 cup low sodium chicken broth
- fresh fresh thyme sprig, for garnish. (4 or 5) (optional)
Method
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- Arrange potatoes in a 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 45 minutes. Garnish with thyme sprigs as desired.
