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Gruyere Gratin with Thyme

Recipe photo courtesy of MARIA ROBLEDO

This side dish is almost as delicious when served the next day.

Source: Martha Stewart Living, May 1998



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How would you rate this recipe?
  • EsmereldaPea
    8 JAN, 2011
    I've made this many times, and it is delish! However, I make it as an appetizer. I have one of the Pampered Chef one-bite tartlet pans. I simply cut the bread into smaller strips or into cubes, bake it, and voila!: a delicious quiche-like appetizer. Always a hit. I'm making it this weekend for a party, and so happy I found the recipe online (took me a little searching). I think Iwill change the spices up a bit and use rosemary instead of thyme. Bon Appetit!

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