Garlic-Gorgonzola Potatoes
Source of Recipe
wwrecipes - Desserts - Syllabubs - January 4, 2002, theme - My All-Time Favorite Recipe
Recipe Introduction
From: mailto:Maricaye@aol.com
My husband and I love to eat out in the wonderful restaurants in San
Francisco, where we live. I then go home and try to duplicate some of
the recipes. This is one which we had in a restaurant called "The
Buckeye House" which is just across the Golden Gate Bridge from San
Francisco in Mill Valley CA. It can easily be make ahead of time and
reheated, which makes it a great dish for entertaining.
Serves 4 garlic lovers
List of Ingredients
2 heads garlic
2 Tbs olive oil
4 large potatoes (I don't peel them but you can,
if you want to.)
1/4 lb. gorgonzola cheese or other good blue cheese.
1 c. cream
dry bread crumbs. Recipe
Take the heads of garlic and place in squares of foil. Cut off tops
of bulbs so that all cloves are exposed. Pour 1 Tbs. olive oil over
each. Close foil and bake in 400 degree oven for 30 minutes.
Meanwhile boil potatoes in salted water until a knife will just slides
in. Do not overcook or potatoes will become too mushy. Drain and let
cool until you are able to handle them. Butter a baking dish or
individual baking dishes. Squeeze garlic pulp from bulbs into cream.
Add 3/4 of the Gorgonzola and blend together. Slice the potatoes and
make layer on bottom of pan. Cover with gorgonzola sauce. Repeat
until all potatoes are used. Sprinkle top with rest of gorgonzola and
dry bread crumbs. Can be made to this point and refrigerated until
ready to bake. Bake at 350degrees for 30 minutes. This can also be
put in any degree oven along with other food as long as it heats
through. You can brown the top by placing in broiler for 1 min. to
give a nice appearance.
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