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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Fast Food My Way with JACQUES PEPIN on PBS was inspirational...I DVRrrrd it every week and wrote down all the recipes! This is one of the MANY excellent and easy things I have cooked from that program......... I LOVE Jacques Pepin. Read more . He's my favorite celebrity chef. He's ALWAYS been very generous with his recipes and knowledge! The Complete Technique is my bible! I own almost all his cook books! Ingredients:
5-6 large potatoes |
3 cups whole milk |
2-3 clove garlic, minced |
salt, at least 1/2 tbs and lots of fresh ground black pepper |
1/2 cup cream |
Directions:
1. Place peeled and thinly sliced potatoes into a large saucepan. I use my cheap and cheerful Swissmar Borner V-Slicer Mandolin
2. Cover with the milk, garlic and spices. Now is not the time to skimp on salt or pepper!
3. Bring to a soft boil.
4. Boil until thickened. 5 mins
5. Using a pair of spring tongs, lay sliced potatoes evenly in the bottom of a big gratin dish.
6. Pour remaining sauce over.
7. Cover with 1/2 cup cream or half 'n half
8. Preheat Oven to 375.
9. Bake for 1 hour
10. Let rest for 15 mins.
11. Serve
12. This recipe was wonderful! Especially with special celebration dinners. It is very easy to make and it tasted remarkably-fantastically rich and wonderful. I didn't change a thing!
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