Julia Child's Potato Gratin Savoyard

• Gluten free

• Produce

  • 1/2 clove Garlic
  • 2 lb Potatoes

• Canned Goods

  • 1 cup Beef broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 1 cup Swiss cheese, grated

Found on valerieskeepers.com

Description

Ingredients

• 2 lb boiling potatoes
• ½ clove unpeeled garlic
• 6 Tb butter
• 1 tsp salt
• ½ tsp black pepper
• 1 cup grated swiss cheese, emmental or gruyère
• 1 cup beef broth

Directions

• Preheat oven to 425°F with a rack in upper third of oven.
• Peel potatoes and thinly cut into ⅛ inch thick slices, using slicer if desired. Transfer to a bowl with cold water, and drain when ready to use.
• Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 Tbsp butter.
• Drain potatoes and dry in a paper towel.
• In a small saucepan, bring beef broth to a boil.
• In the meantime, spread half of potatoes in the bottom of baking dish. Divide over them, half the salt, pepper, cheese and butter.
• Arrange remaining potatoes over the first layer, and season them.
• Pour boiled broth over mixture. Sprinkle remaining ½ cup cheese over mixture and dot with butter.
• Bake for 25 to 30 minutes or until potatoes are tender, broth has been absorbed and the top is nicely browned.