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food
WHA
T
’S
COOK
ING
TtfYME
'ATOES AO O u t f it
“I assemble this dish the day before, cover
and refrigerate it, then let it stand20 minutes
at room temperature before baking.”
PREP: 40 MIN. BAKE: 1 HR. 35 MIN.
STAND: 10 MIN. OVEN: 350°F.
cups whipping cream
large clove garlic, minced
Tbsp. butter, softened
lb. red potatoes, peeled, thinly sliced
oz. Parmesan cheese, grated
Tbsp. snipped fresh thyme
tsp. freshly grated nutmeg
tsp. freshly ground pepper
Shaved Parmesan, Italian (flat-leaf)
parsley, dried tomato slices (optional)
over medium heat. Simmer, uncovered,
5
minutes; do not boil. Remove from heat.
2.
Generously butter 3- to 31/2-quart baking
dish. Layer one-third potato slices. In small
bowl combine grated cheese, thyme,
1 teaspoon
salt,
nutmeg, and pepper. Sprinkle
one-third cheese mixture; pour one-third hot
cream. Repeat layers twice. Cover with foil.
3.
Bake 1 V4 to 1
(/ 2
hours until potatoes are
almost tender and liquid mostly absorbed.
Uncover; bake 20 to 30 minutes, until liquid
is absorbed and potatoes are browned and
moist. If dish is broiler-safe, broil 3 to
4 inches from heat for 2 to 3 minutes,
until top is crisp and brown. Let stand
10 minutes. MAKES
8
SERVINGS.
EACH SERVING
382 cal, 27 gfat, 96 mg chol,
384 mg sodium, 29 g carbo, 2 g fiber, 8 gpro.
way to p ro tect
your table, place a
folded napkin, then
the dish on a
keepsake tray.”
DIANE M O RGAN
3
1
2
4
4
2
1.
Heat oven to 350°F. In medium saucepan
combine cream and garlic; bring to simmer
172 DECEMBER 2009 BETTER HOMES AND GARDENS
