| Cuisine: French | Type: Side Dish | Serves: 2 |
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Source:
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Penzeys Catalog, Winter 1997 |
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Attributes:
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Comments:
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Layered thinly-sliced potatoes, baked until brown and crispy, then turned out upside-down on the plate. This dish is great with steak and mushrooms. |
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Serving Suggestions:
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Ingredients:
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2 large baking potatoes 1/2 small onion, very thinly sliced 2 tbs. butter 1/4 tsp. granulated garlic or crushed garlic 1/4 tsp. salt |
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Instructions:
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1. Preheat oven to 350°. Peel and rinse potatoes. Slice very very thin with a chef's knife or mandoline. Peel and slice onion likewise. 2. Add garlic and salt to butter in a small bowl. Microwave until melted. Using a pastry brush, butter the bottom and sides of two oven proof ramekins or small bowls. Place one nice potato slice in the center of each bowl. Make a circular layer of potatoes around the center. Brush the layer of potatoes with butter, sprinkle with onion shavings, repeat until there are no more potatoes left. 3. Bake bowls of potatoes for one hour and fifteen minutes. Remove from oven, carefully tip the bowls over a sink with a spatula on top of potatoes to drain of the butter. Don't press too hard with the spatula. Run a thin knife around the inner edge of the bowl, then carefully invert the bowl over the serving plate. The potatoes should pop right out. 4. Use as a side dish, or present steak with a sauce right on top of the potatoes. |
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Related recipes:
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None |
2001-03-10