5 : lg Baking potatoes, peeled and
Thinly : Thinly sliced
4 : lg Red potatoes, unpeeled and
Thinly : Thinly sliced
1 : ts Minced garlic
1 : tb Fresh thyme leaves, chopped,
Or : Or 1 tsp. dried
1 : ts Salt
1/4 : ts Pepper
8 : oz Gruyere cheese, shredded
1 : Can chicken broth (3 3/4oz)
2 : tb Butter cut into small pieces
1 : /2 c Raw potato; peeled, sliced
-thin : -thin
2 : c Ham; cubed
1/2 : c Green pepper; chopped
2 : Green Onions; Chopped
6: of brown sugar, syrup and the nuts
0: Blend eggs, Half 'n Half, 1 T
1: brown sugar and the vanilla
2: Pour half of the mixgture into 9x13" pan
3: Put the bread slices on top to cover the bottom of pan
4: Spread rest of the mixture over the bread and cover and refrigerate overnight to soak up well
5: In another 9x13" glass or Corningware pan (either at the same time or the next morning) melt the margarine, 3/4 c
7: Cover with foil if overnight or use fresh if in the AM
8: Place the soaked bread on top of nut muxture and bake at 350'F
9: for 30-35 minutes until puffed and browned
10: Is fantastic! You will only eat 2 pieces each
11: DON"T overcook or will carmelize the bottom and be hard to get out of pan
12: Use glass or Corningware as metal pans carmalize too quickly
13: Can brown slightly under broiler if you want to, but not necessary
14: Recipe by: WSGW 5/7/91 350'F Posted to MC-Recipe Digest V1 #769 by Ed Griffin <egriff@bytethis
15: com> on Sep 01, 1997