| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 5 |
md |
Potatoes; thinly sliced |
| 1 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 1 |
sm |
Onion; diced |
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Chopped fresh basil |
| 1 |
c |
Heavy cream |
|
|
Salt and cracked black pepper to taste |
INSTRUCTIONS
Preheat oven to 375 degrees. Place the sliced potatoes in water to
cover until needed. Heat oil in a medium saute pan until very hot.
Add garlic, shallots, and onions and saute 2 to 3 minutes, until you
can smell the aroma. Add sherry and boil over high heat to reduce
until about 1/4 cup of liquid remains. Remove from heat and allow to
cool.
Lightly oil a 9 by 5-inch baking dish. Cover the bottom with about a
third of the potatoes. Sprinkle with about a third of the onion
mixture, then sprinkle with about a third of the cheese and the
basil. Drizzle about 1/3 cup cream over the potato mixture and season
lightly with salt and pepper. Top with another layer of potatoes and
repeat the process. Top with one final layer of potatoes and repeat
the process. Bake for about 40 minutes, or until the potatoes are
fork-tender and the cheese is golden brown.
Serves four.
Converted by MC_Buster.
Per serving: 1812 Calories (kcal); 114g Total Fat; (59% calories from
fat); 37g Protein; 135g Carbohydrate; 358mg Cholesterol; 890mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0
Fruit; 21 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“You’re never too young for God”