Author Notes
I originally made this recipe about 20 years ago based on a recipe from a magazine. I didn't keep the recipe, but I've been making (and modifying) it ever since. —Kevin
Ingredients
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1 pound
small waxy potatoes, slice into 1/4" rounds
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2
md. carrots, peeled and sliced 1/4" rounds
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6 ounces
gruyere, shredded
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6 tablespoons
minced fresh rosemary and parsley
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6 tablespoons
chicken stock
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Salt and pepper to taste
Directions
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Heat oven to 350F. Butter a small baking dish (about 8 inches in diameter.
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Cook potatoes and carrots in boiling, salted water until bust tender.
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Arrange a layer of potatoes and carrots in the baking dish, sprinkle lightly with salt and pepper, sprinkle with a tablespoon of herbs, sprinkle with a third of the cheese. Repeat for two more layers. Add chicken broth.
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Cover tightly with foil and bake for 15 minutes. Remove foil and cook another 15 minutes.
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