| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Garlic | 4 | Servings | |
INGREDIENTS
| Roasted Garlic Cream: | ||
| 2 1/2 | c | Heavy cream |
| 1 | oz | Peeled and roasted garlic |
| Potatoes | ||
| 2 | lb | Peeled and thin sliced |
| Potatoes | ||
| 1 | c | Roasted garlic cream |
| Salt and ground white | ||
| Pepper to taste |
INSTRUCTIONS
Peel and roast the garlic. Cool. Puree the garlic and add to cream. Place in a sauce pan and reduce to 2/3 volume over low to medium heat. Remove from heat and allow to cool. Peel and thin slice the potatoes. Layer the potatoes evenly in a greased baking pan. Sprinkle salt, pepper and garlic cream between each layer. Wrap with foil. Bake at 350 for 1.5 hours. About every 15-20 minutes press the top of the potatoes with a flat spatula. This is done to compact the potatoes. When the potatoes are done, remove the foil. Continue to bake for another 15-20 minutes. Remove them from the oven when the top has browned. Keep in a warm place but allow to slightly cool before cutting. Service: Re-heat the remaining sauce. Cut the potatoes into 4-6 servings. Pour 1-2 oz of the sauce over each serving. Garnish with chopped fresh chives or parsley. >From the Grouse Mountain Grill Dining in Vail, Colorado from VailNet the Official Web Site of the Vail Valley Copyright 1996, InterNetWorks Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Sep 21, 98
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