| Cuisine: Slavic | Type: Side Dish | Serves: 4 |
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Source:
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Rick Robinson |
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Attributes:
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Comments:
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We had a great potato dish in a restaurant in Prague. This is Rick's attempt to recreate that recipe. It is like a Gratin Dauphinois. |
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Serving Suggestions:
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Ingredients:
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5 to 6 good boiling potatoes 1 cup of grated cheese * 1-1/2 cups of medium thick bechamel 1 clove crushed garlic * Use a Swiss cheese like Emmetaler or Gruyere. |
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Instructions:
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1. Peel and wash the potatoes. Cut into "shoestring" potatoes (julienne) about 1/4 inch by 1/4 inch and 1 inch long. (I've used a French Fry cutter with some success, although the potatoes really should be thinner.) 2. Make the bechamel and grate the cheese. 3. Mix all ingredients together and add some salt and pepper. The mixture should be well moistened by the bechamel, but not swimming in it. 4. Smear the inside of a gratin pan with crushed garlic. Pour the potato mixture in and cook in a hot (400°F) oven for at least 40 minutes. The top should brown. |
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Related recipes:
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None |
2001-03-10