GRATIN OF YUKON GOLD POTATOES

      Title: GRATIN OF YUKON GOLD POTATOES - MARTHA STEWAR
  Categories: Sides, Vegetables, Soup/stews, Potatoes
       Yield: 4 Servings
  
     1/2 tb Unsalted butter
       6    Yukon Gold potatoes (about
            -1 lb)
     2/3 c  Grated Gruyere cheese
            -(about 1 1/2 oz)
       1 ts Olive oil
       1 tb Fresh thyme leaves, plus
            -4 or 5 sprigs for garnish
     3/4 ts Salt
     1/8 ts Freshly ground pepper
     1/3 c  Low-salt chicken stock,
            -homemade or canned
  
   1. Heat oven to 400F. Butter a 9-inch round or oval baking dish.
   
   2. Slice potatoes 1/8 inch thick and combine thoroughly in a mixing
   bowl with 1/3 C of the Gruyere, the olive oil, thyme leaves, salt,
   and pepper.
   
   3. 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 nutes. Garnish with thyme sprigs.
   
   Martha Stewart Living/October/94  Scanned & edited by Di Pahl &
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