Melba's Jammin' >, if that's their real name,
wrote:
>In article >,
wrote:
>
>> Here's our tacky little menu:
>>
>> Ham
>>
>> Betty Crocker's Au Gratin Potatoes (I just plain don't care for the real
>> deal, but I love Betty's).
>
>I can't believe it. Especially after seeing the Green Bean thang below.
>I'll accept the Watergate Thing because you're a fellow Meen-a-soh-tan.
>You're a good cook. My Sister Julie is a lousy cook. She'd do
>something like that (the BC dreck). MOF, she HAS. Regularly and
>holidayily. Gack.
I've had real au gratin potatoes at restaurants, and have made my own. I
just don't like 'em. I suppose it's a matter of preferring your first
exposure to a dish. Even if it *is* dreck. We both love them, but only
have them once or twice a year.
If we were having some classy people over for dinner, I would probably make
the Parmesan-Prosciutto Mashed Potatoes instead (recipe below).
Thanks for saying I'm a good cook. The check is in the mail. (I haven't
seen your cherry preserves/jam/jelly/whatever in the stores down here. Is
it being distributed yet?)
http://www.epicurious.com/run/recipe/view?id=15638
* Exported from MasterCook *
Mashed Potatoes with Prosciutto and Parmesan Cheese
Recipe By
amsel in dis Dress
Serving Size : 8 Preparation Time :0:45
Categories : potatoes side dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup skim milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese
1. Cook potatoes and garlic in large pot of boiling water until potatoes
are very tender, about 15 minutes. Drain; return potatoes and garlic to
same pot.
2. Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and sauté until fragrant, about 2 minutes.
3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash
well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 1/2
cup cheese. Season with pepper. (Can be prepared 6 hours ahead. Cover and
chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if
desired.) Transfer potatoes to bowl. Sprinkle lightly with 2 tablespoons
cheese; serve.
Cuisine:
"Italian"
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"