Yield: 1 Servings
|2 pounds||Potatoes; russet, scrubbed and cut crosswise into 1/8-inch slices|
|1 cup||Beef broth|
|1 tablespoon||Rosemary; (fresh) minced or-|
|1 teaspoon||Dried rosemary|
|1||Garlic head; broken into cloves, but NOT PEELED|
|Salt and freshly gound black pepper|
|1 tablespoon||Olive oil|
|4 ounces||Cheese; finely chopped (optional) use fontina, Cambozola, Gouda or other cheese|
Preheat oven to 350 degrees. Generously oil a 9 x 13- inch baking dish.
Evenly layer halp of the potatoes over bottom of pan. Drizzle with ½ cup beef broth, rosemary, salt and pepper to taste. Tuck garlic cloves randomly amid potatoes. Bake 1 hour.
Increase oven heat to 400 degrees. Brush olive oil over potatoes. Bake 30 minutes more, or until potatoes are rown and crispy. If desired, sprinkly cheese over potatoes 10 minutes before end of baking time.
Author notes: "This dish delivers crips, browned potatoes and creamy-soft garlic: the latter can be squeezed out of its skin and spread on the potatoes. A food processor fitted with the 3mm clicing blade makes quick work of slicing hte potatoes, which I don't peel becuse I like the flavor of the skins."
Typos by Brenda Adams <adamsfmle@...> posted mc 11/11/96 Recipe By : S.Tyler Herbst, The Food Lover's Guide to Meat& Potatoes Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 18:33:22 -0800 From: Brenda Adams <adamsfmle@...>