 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Just bringing this beautiful steaming dish to the table will make your meal memorable. So different and so tasty. Ingredients:
1/2c soft butter |
2 firm potatoes |
2 carrots |
1 c. clarified butter |
1 onion, sliced |
1 thyme sprig |
1 rosemary sprig |
Directions:
1. Preheat oven to 350 dg. F
2. Heavily butter a round, 1 qt. ovenproof dish, 2 deep, using the soft butter.
3. Peel potatoes and slice very thinly, sprinkle with a pinch of salt and leave in a colander to drain for 5 mins.
4. Meanwhile peel onion and carrots and slice thinly.
5. Strip the leaves from the thyme and rosemary sprigs and chop finely.
6. Drain the potatoes and pat dry on a clean cloth,
7. select some of the most attractive slices and arrange them in a single layer in the bottom of the dish.
8. Using some of the largest slices, cover the sides of the mould also, overlapping as you go.
9. When the bottom and sides are covered, begin arranging more potatoes on the base.
10. Create 3 layers and add a sprinkling of carrot and onion and a pinch of chopped herbs.
11. Add 3 tablespoons of clarified butter, and season with salt and pepper.
12. Create another 3 layers of sliced potatoes, then more carrots, onions, herbs, butter etc.
13. Continue building in this way until the mould is full to the brim and all of the ingredients are used up.
14. Cover the mould with a sheet of buttered aluminium foil.
15. Place on a tray in the centre of an oven at 350deg. F and bake for 1-11/2 hours, or until a small knife slices easily through to the centre. Remove from the oven and allow to rest for at least 5 minutes, before turning out and cutting into generous wedges with a very sharp knife.
|
|