Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Vegetables

4 tablespoons butter
3 pounds new potatoes, unpeeled, cutinto 1/8-inch
slices, and soaked in cold water for 30
minutes.
Salt and pepper
3 large garlic cloves, minced
1/2 pound Emmental cheese — shredded
1 1/3 cups chicken stock, heated

Preheat the oven to 375 degrees. Use 2 tablespoons of the butter to grease a 9 x 13 inch baking dish.

Drain the potatoes and dry them with paper towels. Place one-quarter into the prepared dish. Sprinkle with salt and pepper, a third of the garlic, and a quarter of the cheese. Dot with butter. Make 3 more layers the same way dotting with a little butter as you go along (no garlic goes on top). Pour in the stock. Bake for 1 1/2 hours. You can cover it loosely with foil for the last 15 minutes or so if the top is getting too browned. Allow to rest for about 10 minutes before serving.

Per Serving (excluding unknown items): 157 Calories; 14g Fat (77.0% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 42mg Cholesterol; 132mg Sodium. Exchanges: 1 Lean Meat; 2 Fat.

NOTES: Lee Bailey’s Long Weekend cookbook (Carol)