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Old 02-24-2013, 07:44 PM   #11
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Quote:
Originally Posted by forty_caliber View Post
Here is a pic of the batch from today.
Oh my. Looks lovely, .40! I would eat the whole pan too!
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Old 02-24-2013, 08:13 PM   #12
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I have my fork ready...
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Old 03-27-2013, 01:21 PM   #13
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This looks very good ! Thanks for sharing ! I ve got a different recipe i will post ;)
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Old 03-28-2013, 05:24 AM   #14
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Yum!!!!! That looks amazing :)
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Gratin Dauphinoise INGREDIENTS 2 1/2 pounds potatoes, starchy, russet or gold 2 cups milk 1 tablespoon butter 2 –3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon freshly grated nutmeg 1/2 cup heavy cream 6 oz shredded Gruyere cheese INSTRUCTIONS 1. Preheat the oven to 375 degrees. 2. Peel the potatoes and slice them 1/8 inch thick, by hand, or with a food processor. Do not wash the slices. 3. Combine the potato slices, milk, butter, garlic, salt, nutmeg, and pepper in a large saucepan and bring to a boil over medium heat, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil. 4. Pour the potato mixture into a gratin dish. Place the dish on a baking sheet and bake for 1 hour until most of the liquid is absorbed. Potatoes should be almost tender. 5. Pour cream on top and top with Gruyere cheese. Return to oven for 20 to 30 minutes until cheese is browned. 6. Let the potatoes rest for 20 to 30 minutes before serving. 3 stars 1 reviews
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