Creamed New Potatoes au Gratin

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                            FOOD FUNNY
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Here's another from Rosemary Zwick:

Knowledge is knowing a tomato is a fruit.
Wisdom is not putting it in a fruit salad.

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                            TODAY'S RECIPE
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This is an elegant yet simple way to serve new potatoes, and
the busy 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.
Received on Fri Apr 1 08:48:21 2011