| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
French |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Baking potatoes |
| 2 |
tb |
Melted butter |
|
|
Salt and white pepper |
| 1 |
|
Clove garlic; finely minced |
| 1 |
pt |
Heavy (whipping) cream |
INSTRUCTIONS
Peel the potatoes and cut into 1/8-inch thick slices. Coat the bottom and
the sides of a shallow oven-proof serving dish with melted butter. Layer
the potatoes in the baking dish. Sprinkle the potatoes with the salt,
pepper, and garlic. Pour the cream over the potatoes. Cover the baking dish
with aluminum foil pierced with 2 or 3 small holes to release steam. Bake
in a 400 oven until the potatoes are tender, about 60 minutes.
PHILIPPE'S
SALT LAKE CITY, COPPERBOTTOM INN
FENDANT, GRAND VIN DU VALAIS, 82
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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