Post by chief_cook2 on Apr 30, 2003 8:06:47 GMT -6
1 large garlic head, separated & peeled
2 tbsp olive oil
4 lbs russet potatoes (6) peeled & thinly sliced
1 tsp dried thyme
1/4 tsp ground nutmeg
2-1/2 cups low-salt chicken broth
1-1/2 cups whipping cream
additional thyme
Preheat oven to 375F. Place garlic in small baking dish, drizzle with oil. Bake until garlic is very tender & brown in spots, about 45 minutes. Cool. Transfer garlic to work surface; reserve oil in dish. Peel garlic,& chop coarsely. Increase oven to 400F.
Brush 13x9x2" glass baking dish generously with reserved oil. Layer potatoes in dish, sprinkle each layer with garlic, thyme, nutmeg, salt & pepper. Overlap sliced for top layer in a decorative pattern. Bring the broth & cream to a boil. Pour broth mixture over potatoes. Cover dish with foil.
Bake potatoes 45 minutes. Uncover & bake until potatoes are tender & brown on top & liguids thicken, about 45 minutes longer. Sprinkle additional thyme over potatoes & serve.
10 servings
2 tbsp olive oil
4 lbs russet potatoes (6) peeled & thinly sliced
1 tsp dried thyme
1/4 tsp ground nutmeg
2-1/2 cups low-salt chicken broth
1-1/2 cups whipping cream
additional thyme
Preheat oven to 375F. Place garlic in small baking dish, drizzle with oil. Bake until garlic is very tender & brown in spots, about 45 minutes. Cool. Transfer garlic to work surface; reserve oil in dish. Peel garlic,& chop coarsely. Increase oven to 400F.
Brush 13x9x2" glass baking dish generously with reserved oil. Layer potatoes in dish, sprinkle each layer with garlic, thyme, nutmeg, salt & pepper. Overlap sliced for top layer in a decorative pattern. Bring the broth & cream to a boil. Pour broth mixture over potatoes. Cover dish with foil.
Bake potatoes 45 minutes. Uncover & bake until potatoes are tender & brown on top & liguids thicken, about 45 minutes longer. Sprinkle additional thyme over potatoes & serve.
10 servings