Yield: 4 Servings
|Roasted Garlic Cream:|
|2½ cup||Heavy cream|
|1 ounce||Peeled and roasted garlic|
|2 pounds||Peeled and thin sliced|
|1 cup||Roasted garlic cream|
|Salt and ground white|
|Pepper to taste|
Peel and roast the garlic. Cool. Puree the garlic and add to cream. Place in a sauce pan and reduce to ⅔ volume over low to medium heat. Remove from heat and allow to cool.
Peel and thin slice the potatoes. Layer the potatoes evenly in a greased baking pan. Sprinkle salt, pepper and garlic cream between each layer. Wrap with foil. Bake at 350 for 1½ hours. About every 15-20 minutes press the top of the potatoes with a flat spatula. This is done to compact the potatoes. When the potatoes are done, remove the foil. Continue to bake for another 15-20 minutes. Remove them from the oven when the top has browned.
Keep in a warm place but allow to slightly cool before cutting.
Service: Re-heat the remaining sauce. Cut the potatoes into 4-6 servings.
Pour 1-2 oz of the sauce over each serving. Garnish with chopped fresh chives or parsley.
>From the Grouse Mountain Grill Dining in Vail, Colorado from VailNet the Official Web Site of the Vail Valley Copyright 1996, InterNetWorks Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98