Individual Potatoes Savoyard Time: 60 minutes
2 potatoes
1 medium onion
2 cloves garlic
1 tbs olive oil
1.5 oz Gruyère, sliced (8 slices app. 1" x 3" x 1/8th", cm=2.5x7.5x0.2)
1/4 cup hot chicken stock
Pinch of nutmeg
Thinly slice the onions and garlic. Heat oil in a small skillet over medium-high heat. Add onions and garlic and sauté until tender and just starting to brown, about 5 minutes. Meanwhile, with a sharp knife thinly slice the potatoes. Slice cheese. Heat chicken stock. In individual glass baking dishes (mine are 5" in diameter and 1" deep (10cm by 2.5cm) put a layer of potato slices. Spread some onions on top and 2 slices of cheese. Repeat. Top with remaining potato slices. Pour hot stock over and add the pinch of nutmeg. Cover with foil and bake at 425F (220C) for 40 minutes. Remove foil and continue baking another 10 minutes. Remove from oven and serve.
Cooking for Two? Or more?
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