In a large skillet melt the butter with the olive oil. When hot add the potatoes cut side down. Sautee until golden brown, turning once.
Transfer the potatoes to a gratin dish with the cut side up. Add chicken stock and place in the hot oven. Bake for 30 minutes or until tender when pierced with a knife and the stock is all gone.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.