Layered Potato And Cheese Casserole
- 2 lbs baking potatoes, of uniform size
- 1 tablespoon unsalted butter
- salt
- 1 cup Fontina cheese, shredded
- 2/3 cup parmesan cheese, grated
- 1 cup light meat stock
- Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are skiced, place them in the water. When they have all bveen sliced, drain well and lay out on a kitchen towel to dry.
- Preheat an oven to 300u0b0F Grease a baking dish about 9 1/2 inches in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower,.
- Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until yo have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
- Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1 1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot, directly from the dish.
baking potatoes, unsalted butter, salt, fontina cheese, parmesan cheese, light meat stock
Taken from www.food.com/recipe/layered-potato-and-cheese-casserole-377566 (may not work)