Yield: 1 servings
|1⅜ kilograms||Potatoes; peeled (3lb)|
|1 \N||Celery heart including inner leaves|
|12 \N||Crushed juniper berries|
|2 \N||Cloves garlic; crushed|
|450 millilitres||Double cream; (3/4 pint)|
|\N \N||Freshly ground salt and black pepper|
Preheat the oven to 180øC/350øF/gas mark 4.
Thinly slice the potato and finely chop the celery. Beat the eggs with the cream and seasoning. Lightly season the slices of potato and then layer in the gratin dish with the celery and celery leaves, scattering the crushed juniper amongst them. Press down the layers firmly and then pour in the custard mixture to come to the top of the dish.
Bake in the pre heated oven for about 1½ hours until the top is golden and light and the potaotes are cooked. Test them by sticking in the point of a skewer, they should feel tender.
Converted by MC_Buster.
Per serving: 1226 Calories (kcal); 10g Total Fat; (7% calories from fat); 40g Protein; 250g Carbohydrate; 374mg Cholesterol; 194mg Sodium Food Exchanges: 16 ½ Grain(Starch); 1 ½ Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.