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  Potatoes Savoyarde
   Vegetables
   Bon Appetit
   5/15/2008
Ingredients:
1 pound uunsalted butter, melted, plus 3 T unsalted butter cut into small pieces
3 cloves garlic, minced
2 T finely chopped fresh parsley
1 1/2 cups shredded Gruyere cheese
1/4 tsp peppere
2 1/2 pounds varietal potatoes, unpeeled & cut into 1/4 inch slices
1 1/2 cups stock
Instructions:
Preheat oven to 375. Brush a 2-quart baking dish with melted butter. In a small bowl, stir together garlic, parsley, cheese & pepper. Layer 1/3 of the potatoes in the prepared dish & sprinkle 1/3 of the garlic/cheese mixture over the top. Cover with 1 T of the butter pieces. Repeat the layers once & finish with the remaining potatoes. Pour the stock & then the remaining garlic-cheese mixture over the layers. Dot with the butter pieces that are left. Cover the dish with a piece of aluminum foil buttered on one side. Bake for 30 minutes. Remove the foil & continue baking until the potatoes are tender & the top is brown & crusty, 30-40 minutes longer. Serve immediately.

Serves 6.

Use a variety of potatoes:
All-Blue
Swedish Peanut Fingerling
Rose Gold
Red Cloud
Yucon Gold
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