Potatoes baked with cheese are so comforting on cold nights.

Martha Stewart Living, October 1994


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.

  • Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.

  • Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs.

Cook's Notes

Yellow Finn, or any other all-purpose medium-starch potato, can substitute for Yukon Gold.


Reviews (2)

74 Ratings
  • 5 star values: 11
  • 4 star values: 28
  • 3 star values: 22
  • 2 star values: 11
  • 1 star values: 2
Rating: Unrated
In additon to ehguy11's remarks about this being a less fattening version of the traditional creamy version, it also takes half the time,as you don't have to pre-cook the sliced potatoes before hand! Recipe is ABSOLUTELY delicious, though I would advise to: (1) rub the buttered dish with a sliced garlic clove for a nice, light garlic flavor addition and (2) adjust spices/herbs to taste--we like a little more pepper and thyme in my house!
Rating: Unrated
This recipe is a great option if you do not want to use fattening heavy cream. I used vegetable broth (Instead of chicken broth) to make this dish vegetarian and it came out delicious! I will make this recipe again! Great for entertaining!