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    Penny-Prick Potato Casserole

    Source of Recipe

    From "Goldy's Kitchen Cookbook" by Diane Mott Davidson

    Recipe Introduction

    "Even though it sounds like an ancient segment from The Tonight Show—'Sounds Dirty but Isn't'—Penny Prick was a game actually played in Ye Olde Englande. Gamers placed halfpence on sticks, then cast pieces of iron at them. If you knocked off a coin, you got to keep it. A different skill set from winning at Grand Theft Auto, for sure."

    List of Ingredients

    ◦ 2 ½ pounds Yukon Gold potatoes (6 medium or 12 small)
    ◦ 1 small garlic bulb or ½ large garlic bulb
    ◦ 1 tablespoon extra-virgin olive oil
    ◦ 2 tablespoons unsalted butter
    ◦ ½ cup milk, preferably whole (or more as needed)
    ◦ ½ cup heavy (whipping) cream
    ◦ 1 cup freshly grated fontina cheese
    ◦ ⅓ cup freshly grated Parmesan cheese
    ◦ ½ teaspoon salt, or to taste
    ◦ ¼ teaspoon white pepper, or to taste

    Recipe

    Preheat the oven to 350° F. Butter a 9-by-13-inch baking pan.

    In a large saucepan, bring a large quantity of salted spring water to a boil. Place the potatoes in the boiling water and cook over medium-high heat until fork-tender, about 40 minutes.

    While the potatoes are cooking, cut a piece of foil into an 8-inch square. Quickly rinse the garlic bulb under cold running water and pat it dry. Place the bulb in the middle of the foil square and carefully pour the olive oil over it. Bring up the corners of the foil over it. Bring up the corners of the foil and twist to make a closed packet. Place the packet on a pie plate or rimmed baking sheet. Bake for 30 to 40 minutes, or until the garlic cloves are soft but not browned. Using oven mitts, carefully open the packet, remove the garlic bulb with tongs so it can cool, and reserve the olive oil. When the garlic cloves are cool, squeeze them from their skins into a mini food processor. Process the garlic until it is a paste.

    Drain the potatoes and place them in a large bowl. Add the garlic paste, reserved olive oil, butter, milk, cream, cheeses, salt, and pepper. Using an electric mixer, beat until creamy and well combined. If the mixture seems dry, add a little more milk. Scrape the potato mixture into the baking pan. (If you are not going to bake the casserole immediately, allow it to cool, then cover it with plastic wrap and refrigerate for up to 8 hours.)

    Bake for 15 to 20 minutes (10 or 15 minutes longer if the casserole has been refrigerated), until hot through and slightly browned on top. Test for doneness by scooping out a small spoonful from the middle of the casserole and tasting it.

    Makes 4 servings

 

 

 


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