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Potatoes Boulangere
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Pauline Viviano
| 8 medium | russert potatoes |
| 1 teaspoon | salt |
| ¼ teaspoon | pepper |
| 1¼ cups | imported Gruyère or Swiss cheese |
| 6 tablespoons (¾ stick) | butter |
| 1 cup | chicken stock |
Position rack in upper third of oven and preheat oven to 425?F.
Generously butter 9x12x2-inch gratin or other baking dish (the larger the pan, the shorter the cooking time). Drain potatoes thoroughly. Arrange half of potatoes in gratin dish. Sprinkle with half of salt, pepper and cheese. Dot with half of butter. Repeat with remaining potatoes, salt, pepper, cheese, and butter. Pour stock over top.
Bake until potatoes are tender and crust is golden, about 30 minutes. Serve immediately.
Makes 6 servings.
*Add each potato to bowl of cold water after slicing to prevent darkening.
A great potato and easy to make! From Bon Appetit via Pauline Viviano.
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