| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Swiss |
Vegetables, Side dish |
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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