| 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" <Robert-Miles@usa.net> on Sep 21, 98
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