Gratin of Potatoes (Martha Stewart) and an Award
Serves 2
  • 1 clove garlic, peeled and crushed
  • ¼ tablespoon butter
  • 2 large potatoes, peeled, washed and sliced ⅛-inch thick
  • ⅓ cup cheese, divided (Gruyere, Emmental or any other Swiss cheese)
  • ½ teaspoon olive oil
  • Herbs (thyme, parsley etc)
  • Salt and freshly ground black pepper
  • 30 ml chicken stock (1/8 cup)
  1. Preheat the oven to 200 degrees Celsius. Rub the crushed garlic all over 2 small baking dishes (bottom and sides) and discard the garlic. Butter the baking dishes with the ¼ tablespoon butter. Set aside.
  2. Toss the sliced potatoes with ½ of the cheese, olive oil, herbs, salt and black pepper in a small bowl. Lay the potato slices in the baking dishes (with the cheese and all), sprinkle with the reserved cheese. Divide the chicken stock between the two baking dishes and pour it in.
  3. Bake the potatoes in the middle rack for 35 to 45 minutes until the potatoes are tender, tenting with foil if the top is getting too browned. Serve warm.
Naggy Notes
- Adapted from Martha Stewart's Gratin of Yukon Gold Potatoes
Recipe by Foodie Baker at