| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
10 |
Servings |
INGREDIENTS
| 1 |
lg |
Head garlic, separated into cloves; unpeeled |
| 2 |
tb |
Olive oil |
| 4 |
lb |
Russet potatoes, peeled &; thinly sliced |
| 1 |
tb |
Fresh thyme (or 1 t. dried); chopped |
| 1/4 |
ts |
Ground nutmeg |
| 2 1/2 |
c |
Chicken broth |
| 1 1/2 |
c |
Whipping cream |
|
|
Fresh thyme for garnish; chopped |
INSTRUCTIONS
Preheat oven to 375. Place garlic in a small baking dish; drizzle oil
over. Bake until garlic is very tender and brown in spots, about 45
minutes. Cool briefly. Transfer garlic to work surface; reserve oil in
dish. Peel garlic and chop coarsely. Increase oven temperature to 400.
Brush 13 x 9 x 2 glass baking dish generously with reserved garlic oil.
Using a food processor fitted with a four millimeter slicing disk, cut
potatoes in thin rounds. Layer potatoes in prepared dish, sprinkling each
layer with chopped garlic, thyme, nutmeg, salt and pepper. Overlap slices
for top layer in a decorative pattern, if desired. Bring broth and cream to
a boil in heavy medium saucepan. Pour broth mixture over potatoes. Cover
dish with aluminum foil. Bake potatoes for 45 minutes. Uncover and bake
until potatoes are tender and brown on top and liquids thicken, about 45
minutes longer. Let stand 10 minutes. Sprinkle additional thyme over
potatoes and serve.
Posted to EAT-L Digest 01 Sep 96
Date: Mon, 2 Sep 1996 16:07:58 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Either Jesus pays or you do”