Contributed by: News Canada
(NC) - A creamy dish with a touch of garlic and nutmeg.
Heat the oven to 400 F (200 C).
In a small skillet, melt butter. Add onion and garlic and saute over medium heat until soft, about 3-5 minutes. Slice potatoes thinly (leave the skins on). Toss the potatoes with salt, pepper and nutmeg.
In a greased 2.5 qt (2.5L) casserole (8x11 in./20x28 cm), arrange half of the sliced potatoes in a layer, slightly overlapping, starting at one end of the dish and working to the other end in rows. Cover with the onion mixture. Top with the remaining Klondike Rose sliced potatoes. Pour the chicken stock and cream over the layered potatoes. Sprinkle with the Gruyere cheese.
Bake 45-55 minutes or until the potatoes are very tender, and the top is browned. Cool for 10 minutes before cutting and serving.
Hint: To make slicing potatoes easier,take a thin slice off the bottom of the potato so that it rests flat against the cutting board. Cut into slices about 1/8"-1/l6" thick.
Note: If you choose to cook Klondike Rose potatoes with the skin on, you will notice the colour of the skin changes to brown. This in no way takes way from the amazing taste!
Serving Size: Makes 8 Servings
Nutritional Information: Per Serving : calories 231, fat (g) 10.8, cholesterol (mg) 34, sodium (mg) 481,carbohydrate (g) 26.1, fibr% (g) 2.1, protein (g) 8.1
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