Bistro Potatoes Au Gratin
Serves 8
Recipe By: Patricia Wells
Published in: Bistro Cooking (adapted from)
1 quarts (whole) milk
4 ounces blue cheese (3/4 to 1 cup )
1/2 cup heavy cream
4 tablespoons butter
2 1/2 pounds (or so) shredded potatoes
1/4 teaspoons nutmeg
1 teaspoons salt
1/2 teaspoons pepper
Heat oven to 375 degrees. Heat milk in the microwave or in a saucepan just
until bubbles form around the rim of the container. Set aside. With a
blender or food processor, blend blue cheese and cream until smooth. Use 2
tablespoons butter to coat a 9-by-13-inch baking dish or casserole of
similar size. Layer half the potatoes in it, and season with nutmeg, salt
and pepper. Use a spoon to place about half the blue cheese mixture around
the top of the potatoes. Repeat with remaining potatoes, seasonings and
blue cheese. Cut the remaining butter into pieces, and place them over the
top. Drizzle milk over all (don't use what doesn't fit, but it will all
fit in a 9-by-13- inch pan), and bake until potatoes are done, about 90
minutes.
Serves 8.
Recipe Notes
Adapted from "Bistro Cooking" by Patricia Wells,
which contains many stunning potato casseroles.
To make life easy on yourself, buy packages of pre-shredded potatoes
available in one of the refrigerated sections of your supermarket.
Using the pre-shredded potatoes (which are treated so they don't turn
dark), you can assemble this casserole ahead and refrigerate it. In
that case, there's no need to heat the milk. You will have to extend
the cooking time, however.
http://www.terrypogue.com/Terry
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/