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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Garlic potato gratin
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Saturday 29th May 2010 23:39:41 UTC (over 7 years ago)
Garlic potato gratin

http://www.youtube.com/watch?v=AQy0t-2_JjM

In the video, forward to Gerard Crozier's
preparation of Veal Chops and Garlic
potato gratin. He is the master from Lyon.
Watch how he prepares the potato dish and
makes the sauce for the chops.

2 potatoes, 14 - 16 oz. in total, peeled
butter
3 - 4 cloves garlic, smashed and chopped finely
heavy cream
milk (or half-and-half)
salt
pepper

Pre-heat oven to 450 degrees F.

Cut the potatoes into thin slices. Smear
butter on the bottom and sides of
shallow round pan. Throw in some garlic.
Layer the slices of one potato on the
bottom of the pan. Add salt, pepper and
garlic to taste. Layer the slices of the
other potato as above. Add salt, pepper
and garlic to taste. Pour in the heavy
cream, filling about half-way up the
sides. Add milk to barely cover. Stir
potatoes. Add a bit more salt and pepper.

Bake uncovered for 40 - 45 minutes, until 
the potatoes become tender when poked 
with a knife. Great side dish!
 
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