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Ingredients:
| 1/2 tablespoon unsalted butter |
| 1 lb Gold Potatoes |
| 2/3 cup grated Gruyère cheese |
| 1 teaspoon olive oil |
| 1 tablespoon fresh thyme leaves |
| 3/4 teaspoon salt |
| 1/8 teaspoon freshly ground black pepper |
| 1/3 cup low-salt chicken stock |
Directions:
- Heat oven to 400 degrees F. Butter a 9-inch baking dish.
- Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/2 cup Gruyere, olive oil, thyme leaves, salt and pepper. Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle with remaining cheese over top.
- Bake until potatoes are tender and the cheese and potatoes are beginning to brown, approximately 45 minutes. Garnish with thyme sprigs.
| Course: | Side |
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