Provided by the Auburn Interfaith Food
Closet
RECIPE TYPE: Side Dish
SERVES: 4-6
PREP TIME: 10 minutes
COOL TIME: 15 minutes
BAKE TIME: 30 minutes at 350°F
TOTAL TIME: 1 hour 15 minutes
INGREDIENTS:
4 medium potatoes (2 lbs.), washed, and peeled (if desired)
2 cups chicken broth, or reconstituted (low sodium) chicken bouillon
4 oz. cheese, shredded (1 cup)
4 tablespoons sour cream
Salt and pepper to taste
1 pinch dried thyme, or ground nutmeg (optional)
DIRECTIONS:
1. Wash hands. Bring the chicken broth to a boil on high heat, in a 3-quart pan.
2. Add the potatoes in the pan, cover with a tight-fitting lid, and cook for 15-20
minutes on low heat, until the potatoes are almost tender.
3. Use tongs or a fork to transfer the potatoes from the pan to a plate, and cool for 15
minutes, reserving the liquid in the pan. Once cool, cut the potatoes into thin
slices.
4. Pre-heat the oven to 350°F. Grease a casserole dish, arrange half of the potato
slices, sprinkle with half the cheese. Season with salt, pepper and optional spices.
Repeat layering with remaining potatoes and cheese.
5. Take 1 cup of the reserved liquid, stir in the sour cream until smooth. Pour over
the casserole ingredients.
6. Bake at 350°F for 30 minutes. Serve warm.
Potato Gratin
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