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Source: The Working Family's Cookbook

Potato Gratin
This is a new twist to an old favorite.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
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2 tablespoons olive oil
1 small leek or onion
1 medium clove garlic, chopped
1 1/2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage
2 pounds baking potatoes
salt, to taste
freshly ground pepper, to taste
1 1/4 cups chicken broth or water
3 tablespoons grated Parmesan cheese




Heat the oven to 400 degrees.

Heat the oil in a 9- or 10-inch cast iron or ovenproof frying pan over medium heat. Add the leek, garlic and sage and cook for about 5 minutes until the leek is softened. Add the potatoes, season with salt and pepper and stir gently to coat the potatoes with the leek mixture. Add the broth and bring to the boil. Gently flatten the mixture into the pan and transfer to the oven. Bake for 20 to 25 minutes until the potatoes are tender and the liquid has evaporated.

Scatter the cheese over the surface and broil until golden brown.





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