INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Butter a 2-quart flame-proof casserole or
gratin dish. Peel the potatoes and hold them in cold water until
ready to proceed with the recipe. Combine the garlic, cream, salt and
pepper in a small bowl. Dry the potatoes fully and cut them into
rounds, beginning at one end, using a mandoline. Set the blade on the
mandoline to cut a thin, 1/8-inch thick, slice. Place the potato
slices into the gratin dish, carefully layering them in a circular
fashion. Pour the seasoned cream over the potatoes and shake the dish
gently to allow the cream to flow towards the bottom of the dish.
Place the gratin dish on the stovetop over low heat and begin to warm
the contents until the cream has begun to simmer. Cook the potatoes
in the seasoned cream for 5 minutes and then place the gratin dish
into the oven. Bake the potatoes for 45 to 60 minutes until the top
has browned to a rich golden color and the cream is bubbling along
the side of the dish. Remove the gratin from the oven and allow to
cool for 10 minutes before serving. This recipe yields 6 to 8
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A33 broadcast 04-12-1997) 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
04-12-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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