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post #12
bio: eve

first post
that week
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Previous Posts
Snails in Paradise
What do you know about snails?
Career Spotlight: Field Biologist
Notice: East Coast Branch Closure
May all beings be free from suffering: late winter in the country
The country haircut

food and wine

Category List
April - National Poetry Month 2008
February Smackdown
food and wine
Italy 2k7
the natural world
the rest of the world
the sexy

Favorite Things
· burdock root tea
· gingerbread
· Lucky Peach

mmm. Potatoes.
This is a French recipe for sort of like scalloped potatoes and takes very little effort.

Wine (for drinking while you are peeling and slicing potatoes)...I like a nice valpolicella for kitchen work. Something light, fragrant and fruity.

The rest of the ingredients:
4 pounds of potatoes, peeled, sliced about inch thick
4 cloves garlic minced
One normal sized onion chopped
2 cups and
2 cups milk

cup butter
Salt and pepper
Some grated cheese if you like that sort of thing.

Preheat oven to 400.
Put the first set of ingredients and a bit of salt in a big soup pot. Bring to a light boil.
You need a big pot because the milk gets all foamy. Stir gently and occasionally until the potatoes are tender but not falling apart. (15 min or so)
Meanwhile...butter a large baking dish like a big rectangular Pyrex one or something pretty if you have it.
If your dish isn't big enough the potatoes will bubble over into the bottom of your oven and make a mess.
Pour the tender potato mixture into the buttered dish. Pepper on top if you like it. Bake for about 15 minutes. Sprinke cheese on top in the last 5 minutes if you're using it ...gruyere is good.
Eat and enjoy.

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