John Kuthe wrote:
> And keep them in a big plastic container in my refrigerator to have with my Breakfasts and Dinners! And I sanitize them with bleach water after scrubbing with dish soap TWICE! You HAVE TO wash plastic twice to get it squeaky clean!
>
>
> 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!
>
>
> John Kuthe, RN, BSN...
>

How come these world class taters ain't in the RFC FAQ?