Eydie's Magic Gruyere Gratin from Dinners in a Flash

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Eydie's Magic Gruyere Gratin
Just another potato dish? No sir. This potato gratin, which originated in northern Wisconsin, will warm your family on the coldest of nights and taste even better after a summer day on the lake. It is one of Shelley's favorite for fall. Make double and freeze half. You'll be glad you did.

Serves 4

Ingredients

Qty	Unit	Ingredient

4	ea	Large red potatoes, unpeeled and thinly sliced
1/2	Tsp	Thyme
1/2	Tsp	Salt
1/4	Tsp	Black pepper
1/2	C	Swiss Gruyere cheese, grated
1	C	Chicken broth
2	Tb	Butter

Instructions

Spray a 8 X 8-inch pan with non-stick cooking spray. Spread half the potato slices in pan. Sprinkle with half of the thyme, salt, pepper and cheese. Dot with half the butter. Top with remaining potato slices. Pour broth over the potatoes. Sprinkle with the remaining thyme, salt, pepper and cheese. Dot with remaining butter.