St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Gratin Savoyard 

butter 
450g new potatoes 
150ml beef stock 
6 tbsp freshly grated gruyere cheese mixed with 
2 tbsp freshly grated parmesan cheese 
salt and pepper 

butter a shallow heatproof casserole or gratin dish. 
Peel and slice the potatoes thinly and soak in cold water for a few minutes. 
Drain and dry thoroughly with a clean tea towel. 
Pre-heat the oven to 170C/325F/gas mark 3 

Place a layer of sliced potatoes on the bottom of the dish in overlapping rows, 
then pour over a quarter of the stock. 
Sprinkle over some of the grated cheeses, dot with butter and seasoning to taste. 
Continue this process until the dish is full, finishing with a layer of grated cheese. 
Dot with butter and cook for about 1 hour or until potatoes are cooked through. 
If the top begins to get too brown, cover with aluminium foil. 
Serve hot. 

Love 
SallyM 

From: "sally.mullock" 
Subject: Time for a recipe 
Date: Tue, 25 Sep 2001