| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
| 6 |
lg |
Waxy boiling potatoes, sliced 1/4" thick |
| 2 |
|
Head and stalks green garlic, thinly sliced |
| 2 |
ts |
Salt |
| 6 |
|
Sprigs fresh thyme |
| 4 |
c |
2% milk |
| 1/4 |
c |
Butter |
INSTRUCTIONS
Combine potatoes and garlic in wide, deep saucepan. Add salt, thyme
and milk to cover. Bring to boil over medium heat, cover and reduce
heat, watching carefully, until potatoes are fairly soft, about 30
minutes. Remove from heat and let cool slightly.
Lightly butter heavy gratin dish. Starting with smallest potato
pieces or those that have broken, cover bottom of dish with potatoes.
Layer remainder of potatoes in overlapping pattern over top, not much
more than 1" deep. Pour just enough milk over to moisten well and dot
with butter. Bake at 350'F. 1 hour or until well browned and crusty.
Each serving contains about: 233 calories; 420 milligrams sodium; 25
milligrams cholesterol; 8 grams fat; 34 grams carbohydrates; 7 grams
protein; 0.48 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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