| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Swiss |
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
|
Anchovy filets |
| 1/4 |
c |
Milk |
| 1 |
|
Garlic clove, halved |
| 1/3 |
c |
Rosemary oil |
| 4 |
lb |
Russet potatoes, peeled |
|
|
Salt |
|
|
Pepper, freshly ground |
| 2 |
c |
Chicken stock |
| 1/2 |
c |
Swiss cheese, grated |
INSTRUCTIONS
The anchovies can be left out. Choose a baking dish that can go from
the oven to the table. To reduce salt, soak the anchovies in the milk
for 20 minutes. Drain and discard the milk. Preheat oven to 400 F.
Rub base and sides of a 12" baking dish with the garlic and brush all
over with the Rosemary Oil. Drain the potatoes and pat dry. In the
baking dish arrange layers of potatoes, anchovies and basil until all
are used. Salt and pepper to taste. Pour in the stock. Bake until
potatoes are tender and liquid is absorved, 1 to 1 1/4 hours. Top
with the cheese and bake an additional 10 minutes. To serve, cool
several minutes before spooning onto individual plates. From: Oils,
Chuck Williams Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct
1996 22:11:52 -0400 From: Bill <gfx4tv@acy.digex.net>
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