On Tuesday, August 25, 2020 at 7:02:53 AM UTC-5, Gary wrote:
> John Kuthe wrote:
> >
> > https://i.postimg.cc/vmPMBmjP/Garlic...-8-24-2020.jpg
> >
> > YUM! :-)
>
> Looks very good! I know you add other things but you do
> seem to have a very limited veggie diet menu.
>
> You might want to consider taking a multivitamin each day.
> I eat fairly well but I alway take 1/2 each day just in
> case I'm missing a little something in my diet.
>
> Just something to consider.

I eat lots of other stuff too!

And here's the recipe for Garlic Potatoes:

It's a recipe from a local restaurant that I got in a newsletter years ago. I'll give you my slightly modified version:

5 lbs potatoes

4 cups 40% cream

1-1.5 heads of fresh garlic (not the stuff in jars!)

1 tsp salt

1 tsp white pepper (black pepper works too, but makes black specks in the sauce!)

Gruyere swiss cheese


Peel (optional I suppose) and slice up the potatoes into chunk slices about 1/4 inch thick. Peel and mince the garlic, and I pare that little green plant out of the middle of each clove (A PITA, but it's kinda fun too!)

In a large pot, put the potato pieces, the cream, the garlic and the salt and pepper and bring to a gentle boil for about 10-15 mins. Thin with a little milk to make it easy to stir.

Then pour into a shallow baking pan like a lasagna pan, and grate Gruyere cheese on top. Bake at 350F for 40 mins or into until the Gruyere gets light golden brown.

Let sit for 30 mins after baking, and enjoy!


And they are DELISH!! Used to be served at Riddle's Penultimate on Delmar in STL. Their chef in the early 1990's was Andy Ayres and I hAve an early '90's newsletter from Riddle's with the recipe in it. I used to make them for our family's Thanksgiving dinners.

John Kuthe...