Tastes of Liberty, p. 233
1 small clove garlic
4 tablespoons unsalted butter, chilled
2 pounds medium boiling potatoes
½ teaspoon salt
1/8 teaspoon freshly ground white pepper
1 cup (4 ounces) shredded Gruyere cheese
½ cup heavy cream
½ cup milk
Walmart only had smoked Gruyere. I decided the Dauphin would approve.
Bruise garlic with fat side of knife and rub over
bottom and sides of oven-proof 1 ½ or 2-quart shallow baking dish. Coat dish
evenly with about 1 teaspoon butter. Cut remaining butter into ¼-inch cubes and
refrigerate while preparing potatoes.
Pare potatoes and slice 1/8 inch thick. Immediate immerse slices in cold water to prevent discoloration. When all potatoes are sliced, drain and pay dry with paper towels. Arrange half potatoes in dish and sprinkle with half the salt, half the pepper, half the cheese and half the butter.
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| So far this does, indeed, look like scalloped potatoes. |
Top with remaining potatoes, salt, pepper, cheese, and butter.
Combine cream and milk in small saucepan and bring to
simmer over medium-high heat. Pour over potato mixture. Bake in preheated 425F.
oven until potatoes are tender, most liquid is absorbed and top is browned, 25
to 30 minutes. Serve hot.
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| And it looked beautiful coming out of the oven! But the first bite? NOT BEAUTIFUL! |
My Rating: 2/5 "If I were rating this on everything but the potatoes themselves it would be a 4 or a 5. It was a really well-seasoned approach to this dish. But I the recipe must have left out a step - boiling the potatoes, maybe? - because the potatoes came out raw and crunchy after baking. So we popped them back in for another 20 minutes - still crunchy. And ANOTHER 20 minutes - a little better but still kind of crunchy. It was really hard to enjoy the flavor when the texture was so off. So I guess use these seasonings, but find yourself better instructions for making the dish?"
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