| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
California |
Almonds, Potatoes |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Onion; thinly sliced |
| 1/4 |
ts |
Thyme |
| 1 |
|
Clove garlic |
| 2 |
md |
Unpeeled baking potatoes; thinly sliced |
| 1 |
lg |
Unpeeled yam; thinly sliced |
| 1/8 |
ts |
Grated nutmeg |
|
|
Fresh ground pepper; to taste |
| 3 |
c |
Grated Swiss cheese |
| 1/2 |
c |
Blanched slivered almonds; toasted * |
| 3/4 |
c |
Chicken broth |
INSTRUCTIONS
Microwave butter in glass baking dish on high, 30 seconds, until melted.
Stir in onion and thyme; cover and microwave on high, 5 minutes. Rub a
6-cup capacity gratin dish thoroughly with garlic clove. Spread half of
each kind of potatoes in even layer on bottom of dish. Sprinkle with half
of nutmeg and a little pepper. Sprinkle with half of onion mixture, half of
cheese and half of almonds. Repeat layering with remaining ingredients
except chicken broth. Pour chicken broth over potato mixture. Cover and
microwave on high, 15 minutes. Remove from oven and allow to stand on
counter 10 minutes before serving.
Servings: 8
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are brown; stir once or
twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
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