French Country-Style Potatoes

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                            FOOD FUNNY
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Thanks to Alan Withee for this topical food funny:

With all the fear of radiation fallout from Japan I thought it
might be useful to tell you about a cheap, effective, homemade
radiation tester you can easily assemble and rely upon.
Follow these simple instructions:

Open a bag of microwave popcorn. Leave it on your kitchen
counter. If it starts popping, you're in deep doo doo!

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                            TODAY'S RECIPE
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Everyone loves potatoes, and this dish is on every potato lovers
short list of favorites. As always, the use of milk makes this
dish more health conscious, but cream makes it taste better.

French Country-Style Potatoes

3 lbs (1350 g) red potatoes
1 cup (250 ml) chicken stock
3/4 (180 ml) cup milk, half and half, or heavy cream
3 cloves garlic, minced
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter, melted
4 cups (1 L) sliced mushrooms
2 Tbs (30 ml) chopped fresh parsley

Scrub potatoes. Do not peel. Cut into 1/4-inch slices (you will
need about 6 cups). Do not rinse sliced potatoes (starch will
help thicken mixture). In a 3-quart (3 L) saucepan, place
potatoes, water and bouillon granules. Bring to a boil; reduce
heat to low, cover and simmer for 15 minutes or until partially
cooked, stirring occasionally. Add milk, garlic, salt and pepper.
increase heat to medium-high. Bring to a boil and boil for 2
minutes, stirring occasionally. Remove from heat. In an 11 x
7 x 1 1/2 -inch baking dish, spread 1 tablespoon of the butter.
Layer half of the mushrooms, half of the potatoes with half of
the sauce and drizzle with remaining butter. Top with remaining
mushrooms, then potatoes with sauce. Sprinkle with parsley.
Cover with foil. Bake in a preheated 350 degree oven for 30
minutes. Uncover and bake 20 minutes longer or until potatoes
are tender when pierced with a fork.
Serves 6 - 8.
Received on Fri Apr 1 08:53:31 2011