S
Sam Corsino
Guest
Brandied Potatoes Gratin
2 lbs. russet potatoes 2 lbs. yam
3/4 cup chicken broth
4/3 cup brandy or additional broth
5/2 lb. jack cheese, thinly sliced /4 cup grated Parmesan cheese
Peel the potatoes and cut them into thin slices. Line the bottom of a buttered 3 qt. casserole with
an overlapping of alternating potato and yam slices. Sprinkle lightly with salt and pepper. Use up
all of the potatoes. Mix hot chicken broth with the brandy. Bake covered in a 375 degree oven about
1 1/4 hrs til tender. Uncover and top with the cheeses. Continue to bake until cheese is browned.
Add salt to taste.
--
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2 lbs. russet potatoes 2 lbs. yam
3/4 cup chicken broth
4/3 cup brandy or additional broth
5/2 lb. jack cheese, thinly sliced /4 cup grated Parmesan cheese
Peel the potatoes and cut them into thin slices. Line the bottom of a buttered 3 qt. casserole with
an overlapping of alternating potato and yam slices. Sprinkle lightly with salt and pepper. Use up
all of the potatoes. Mix hot chicken broth with the brandy. Bake covered in a 375 degree oven about
1 1/4 hrs til tender. Uncover and top with the cheeses. Continue to bake until cheese is browned.
Add salt to taste.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/