0 recipes from contoocook and beyond


2-l/4 lbs. baking potatoes, peeled, thinly sliced
l-l/4 lbs. large carrots, peeled, thinly sliced
l tsp. salt
6 ozs. Gruyere cheese, grated
l cup chicken stock
l/4 cup butter

Position rack in top third of oven and heat to 375. Butter 9xl3x2″
glass dish. Bring large pot of salted water to boil. Add sliced
potatoes & carrots. Cover & cook 5 mins. Drain well. Arrange l/4
vegetables in bottom of dish. Sprinkle with l/4 tsp. salt & lots of
pepper. Sprinkle l/4 of cheese over. Repeat layering with remaining
cooked vegetables, salt, pepper & grated cheese. Pour chicken stock
over veggies. Dot top with l/4 cup butter. Cover and bake till stock
is absorbed and veggies are tender, about l hour. Uncover and bake
until top is golden brown, about l0 mins. more. Let gratin stand
at room temp. l0 mins. before serving.
Serves 8.

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