Preparation / Directions:
Preheat oven to 350 degrees. In a 10 inch nonstick skillet, heat the oil over high heat. Stir in the green onions and potatoes and saute, stirring constantly, for 2 minutes. Add the stock, wine, thyme, salt and pepper and cook for 2 to 3 minutes or until the liquid boils. Spoon the potatoes and liquid into a lightly greased 9-inch square baking dish and cover with aluminum foil. Bake for 1 hour. Uncover, sprinkle the top with the cheese, and bake, uncovered 15 minutes more or until the potatoes are tender. Serve with a roast or lemon sole blanketed in mushrooms.
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