| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Side dish |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 6 |
lg |
Baking potatoes |
| 1 |
lg |
Garlic clove; minced |
| 2 |
ts |
Salt |
| 1 |
ts |
Black pepper; freshly ground |
| 1 |
pt |
Heavy cream |
|
|
Milk |
| 1/2 |
c |
Gruyere or swiss cheese; shredded |
INSTRUCTIONS
100 WORLD'S GREATEST RECIPES
Peel potatoes and drop into a bowl of cold water. Preheat oven to 300~.
Place a buttered shallow 10" baking dish directly over low heat. Dry and
thinly slice one potato at a time and spread the slices in the dish. When
half the potatoes are in the dish, sprinkle with garlic, 1 tsp salt, and
1/2 tsp pepper. Add enough of the cream to barely cover the potatoes and
let cream very slowly come to a boil as the remaining potatoes are sliced
and spread in the dish.
When all the potatoes are in the dish, add remaining cream, and a little
milk if necessary, just to cover potatoes. Sprinkle with the remaining salt
and pepper. Bring cream to a gentle boil, then put the baking dish in the
preheated oven. Bake potatoes for 1.1/2 hours, uncovered. Sprinkle with
cheese. Continue to bake 30 mins. longer. Potatoes will remain hot and
creamy for quite a long time in a low oven.
Author - James Beard
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 26, 1998
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”