Use chicken stock when serving with chicken and beef stock when serving
1 tablespoon unsalted butter, melted
3 tablespoons unsalted butter, cut in small pieces
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 1/2 cups Gruyere cheese
1/4 teaspoon fresh ground black pepper
2 1/2 pounds baking potatoes, unpeeled, scrubbed 1/4" slices
1 1/2 cups beef stock, or chicken stock
Preheat oven to 375°. Brush a souffle dish with the melted butter.
In a small bowl stir together the garlic, parsley, cheese and pepper.
Layer 1/3 of the potatoes and sprinkle one third of the cheese mixture
over the top. repeat the layers once and top with last potatoes. Pour
the stock evenly over the layers. sprinkle the remaining mixture over
the top and dot with butter. Butter a piece of aluminum foil and place
over dish. Bake for 30 minutes. Remove foil and bake 30 to 40 minutes
more until the potatoes are render and the top is brown and crusty.