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Scalloped Potatoes french, side dish, baked, winter 1 1/2 pounds potatoes-sliced thinly lengthwise a wiped dry 2 cloves garlic Butter Salt Milk Cream Rub a large gratin dish with garlic (earthenware will take the garlic better) or put the peeled cloves through a garlic press, rubbing the purée and juices all over the sides and bottom of the dish and discarding any solid debris that remains. Let it sit for a few minutes until the garlic has dried and is no longer tacky to the touch. Butter the dish liberally and pack the potatoes in lightly salted layers. Barely cover the potatoes in milk and bring to a simmer on the top of the stove (if using an earthenware dish, protect it with an asbestos pad underneath). Dribble a thin layer of cream over the surface, dot with thin shavings of butter, and bake at 375-400° for about 45 or 50 minutes, until the liquid has been absorbed. Serves 4 to 6 NOTES : Baked creamy potato gratin. This recipe illustrates how careful attention can transform the simplest ingredients into a truly elegant dish. 4600 0 0 0 0 0 0 Yield: 6 servings Preparation Time: 1:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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