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Gratin Of Melting Potatoes french, side dish, fall, baked, winter breakfast 4 1/2 pounds potatoes 2 small cloves garlic 2 medium scallions 2 teaspoons fresh thyme; minced 1/2 teaspoon fresh ground nutmeg 1 3/4 teaspoons salt 1/2 teaspoon fresh ground white pepper 3 cups half and half or light cream; or as needed 2 tablespoons butter PREPARATION: Peel and cut potatoes into paper-thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions. In a bowl, stir together garlic, scallions, thyme, nutmeg, 1 3/4 teaspoons salt and 1/2 teaspoon pepper. COOKING: Heat oven to 300°F. Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture. Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat for 20 minutes. Remove cover, dot with butter, and bake until potatoes are tender, about 2 1/2 hours. NOTES : Sliced potatoes baked to melting in an herbaceous cream bath. The potatoes are simmered in light cream until swollen and then baked until tender. 0 0 0 0 962 0 0 704 0 Contributor: Cook's Magazine September/October 1988 Yield: 8 servings Preparation Time: 3:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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