| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Potatoes, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 8 |
|
To 10 garlic cloves, peeled |
| 1 |
c |
Olive oil |
| 4 |
|
Russet potatoes |
| 2 |
tb |
Butter |
| 1/3 |
|
To 1/2 cup heavy cream |
| 1/4 |
c |
Grated Asiago cheese |
| 2 |
tb |
Grated Parmigiano-Reggiano |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Nicholas' father, Arnold Rossman, is chef-owner of Rosmarino in
Pacific Heights.
Put the garlic and olive oil in a heavy saucepan over lowest possible
heat, and simmer until soft, 30 to 40 minutes. Drain off oil
(reserve for marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1
hour, or until soft. While still hot, peel and mash, or pass through
a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic, then stir into
potatoes, Stir in cheeses and season with salt and pepper.
Spoon into a gratin dish. Place in a 400F oven for 12 to 15 minutes,
or until browned and bubbling.
Serves 4.
PER SERVING: 390 calories, 8 g protein, 41 g carbohydrate, 23 g fat
(11 g saturated), 52 mg cholesterol, 197 mg sodium, 1 g fiber.
San Francisco Chronicle, 6/29/92.
Posted by Stephen Ceideberg; February 24 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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