Potato and kipper gratin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Russet; (baking) potato |
| ; (about 3/4 pound) | ||
| A; (3 1/4-ounce) can | ||
| ; kippers, drained, | ||
| ; patted dry, and | ||
| ; broken into | ||
| ; bite-size pieces | ||
| 1 | small | Onion; chopped fine |
| 1½ | tablespoon | Drained capers |
| 1 | cup | Heavy cream |
Directions
Preheat oven to 450F. and butter an 8-inch-square glass baking dish.
Peel potato and slice very thin, about 1/16 inch thick. In baking dish layer half of potatoes and all of kippers, onion, and capers and top with remaining potatoes and salt and pepper to taste. Pour cream over mixture.
Bake in middle of oven until potatoes are tender and top is golden, about 20 minutes.
Serves 2.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.