Wednesday, September 4, 2013

What's Cookin' Wednesday: Gold Gratins

I share a family favorite potato recipe on the first Wednesday of the month.
When you go to my website, you'll see an "Online Gathering" with the name of the recipe.
Join the Gathering, place an order and you will be entered to win a $25 shopping spree!
Winner is randomly drawn and notified on the last day of each month.
Enjoy your shopping and Bon Appetit!

September's Recipe and Online Gathering is:


This Martha Stewart inspired recipe is a Fall favorite of ours. I love the Yukon Gold potatoes for all  my au gratin and scallop recipes. Substitute your own favorite cheeses and herbs to make this tasty side dish a family favorite at your dinner table too!


 1/2 tablespoon unsalted butter
  • 6 Yukon Gold potatoes (about 1 pound)
  • 2/3 cup grated Gruyere cheese **substitute Sargento Mild Cheddar     
  • 1 teaspoon olive oil
  • 1 tablespoon fresh thyme leaves **optional but very tasty!     
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/3 cup low-salt chicken broth
    Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish. (or use Pam Cooking Spray)
    Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
    Place potatoes 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, parsley, or herb of your choice.
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    1 comment:

    Thanks for visiting the Tator Patch!