Creamy Potato Gratin from Gilroy Garlic Festival |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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With Gorgonzola, pears and pecans-the winner was from Bloomington, IN. This sounds decadent. Ingredients:
10 large garlic cloves, peeled |
1/3 cup marsala wine |
1 1/4 cups heavy cream |
3 large russet potatoes, 1 1/2 pounds, peeled and thinly sliced |
2 large pears, peeled, cored, thinly sliced |
salt |
pepper |
8 ounces gorgonzola, crumbled |
1 cup pecans, lightly toasted, chopped |
1 tablespoon fresh rosemary, chopped |
Directions:
1. Preheat oven to 400°F.
2. In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.
3. Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.
4. Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
5. Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.
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