| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive02 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/2 |
c |
Minced onions |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 2 |
ts |
Chopped garlic |
| 1 |
tb |
Flour |
| 1 |
c |
Whole milk |
| 4 |
lb |
Idaho potatoes; peeled, small-diced |
|
|
And blanched |
| 1/2 |
c |
Fine dried bread crumbs |
|
|
Drizzle of olive oil |
|
|
Bayou Blast; see * Note |
| 1 |
tb |
Finely-chopped fresh parsley leaves |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the oven to 400 degrees. In a large saute pan, melt the butter. Add
the onions. Season with salt and pepper. Saute for 1 minute. Add the
garlic. Stir in the flour and cook for 1 minute. Stir in the milk and bring
the liquid to a boil. Remove from the heat and stir in the potatoes. Season
with salt and pepper. Pour into a greased 6 cup baking dish. In a mixing
bowl, add the bread crumbs and a drizzle of oil. Mix thoroughly. Season
with Bayou Blast. Stir in the parsley. Spread the crumb mixture evenly over
the potatoes. Place in the oven and bake until golden brown, about 10 to 12
minutes. Remove from the heat and serve. This recipe yields 6 to 8
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B32 broadcast 05-04-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-02-1998
Recipe by: Emeril Lagasse
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