Subject: Creamed New Potatoes au Gratin
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 06 2000 - 12:08:28 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
I can't help but wonder if this food funny from reader Laura Soule is
true or not:
A dietitian was once addressing a large audience in Chicago. "The
material we put into our stomachs is enough to have killed most of us
sitting here, years ago. Red meat is awful. Vegetables can be
disastrous, and none of us realizes the germs in our drinking water.
But there is one thing that is the most dangerous of all and we all
eat it. Can anyone here tell me what lethal product I'm referring to?
You, sir, in the first row, please give us your idea."
The man lowered his head and said, "Wedding cake."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This is an elegant yet simple way to serve new potatoes, and the
hostess will appreciate the fact that this dish can be prepared a day
in advance and heated just before serving. For best results, choose
the smallest potatoes possible.
Creamed New Potatoes au Gratin
2 - 3 lbs (900 - 1350 g) new potatoes
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
2 cups (500 ml) milk or half-and-half
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 cup (125 ml) bread crumbs
1/2 cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter, cut into small pieces
Boil the potatoes in salted water until tender, 15 to 30 minutes,
depending on the size of the potatoes. Drain and set aside. Melt the
butter in a saucepan over moderate heat. Stir in the flour and cook
for 2 to 3 minutes, until the flour aroma is gone. Add the milk and
stir with a wire whisk over moderate heat until the sauce comes to a
boil and has thickened. Season with salt, pepper, and nutmeg.
Combine the cooked potatoes with the sauce and place in a buttered
baking dish. The dish may be covered and refrigerated at this point.
Combine the bread crumbs and Parmesan and sprinkle over the surface of
the potatoes. Dot with butter and bake in a preheated 400F (200C)
oven until the top is lightly browned and the potatoes are heated
through, 20 to 30 minutes. Serves 6 to 12.
This archive was generated by hypermail 2b28 : Mon Jan 01 2001 - 00:00:01 EST