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Ingredients:
1/2 pound shallots, peeled 2 tablespoons olive oil 2 cups heavy cream 4 to 5 Idaho potatoes, peeled, sliced thin (1/8-inch thick) salt and pepper, to taste butter
Directions: Oil a shallow baking pan and place shallots in a single row. Bake in 350 degrees F oven for 30 minutes until tender. Remove from oven and puree in food processor until smooth. Increase
oven temperature to 375 degrees F. Heat heavy cream and blend with shallots in processor. Toss the Idaho Potatoes with salt and pepper. Butter a casserole dish and cover bottom with approximately 1/2 cup
of shallot mixture. Layer with potatoes. Repeat until mixture and potatoes are used up. Cover with tin foil and bake at 375 degrees F for one hour. Remove foil and bake another 1/2 hour. Remove from
oven, let stand 20 minutes.
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