Printer Friendly Recipe
Recipe by Stephen Pavy
Serve with Joseph Phelps Chardonnay
|3 lbs.||“Boiling” potatoes (preferably from your local farmers market), peeled and thinly sliced|
Soft butter, plus more for buttering baking dish
Onion, thinly sliced
|1 ½ cups||Coarsely grated Gruyère cheese|
|2 cups||Poultry stock (fresh is best)|
|Salt and freshly ground pepper to taste|
Preheat oven to 375°F.
Melt 2 Tbsp. butter in frying pan and then add sliced onions, sauté slowly until soft. Remove from heat.
Generously butter a 13 x 9 x 2 baking dish. (I have also made good use of an oval Emile Henry gratin dish – 10 x 16; 3.5 quart capacity for this recipe.) Distribute one-half of potato slices over the baking dish; season lightly with salt and pepper. Spread one-half of onions, then one-half of the cheese. Repeat until ingredients are used up. Dot the top with 2 Tbsp. butter and then pour in chicken stock.
Place dish in lower middle level of the oven and bake until potatoes are tender (about 1 hour). If any liquid remains, tilt the dish and draw off liquid with a basting bulb. Boil down drawn off liquid until thickened and then pour over the potatoes and then return the dish to the oven for a few minutes to finish.