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Ingredientes
- 2 1/2 c. Heavy cream
- 1 ounce Peeled and roasted garlic Potatoes
- 2 lb Peeled and thin sliced Potatoes
- 1 c. Roasted garlic cream Salt and grnd white Pepper to taste
Direcciones
- Peel and roast the garlic. Cold. Puree the garlic and add in to cream. Place in a sauce pan and reduce to 2/3 volume over low to medium heat. Remove from heat and allow to cold.
- Peel and thin slice the potatoes. Layer the potatoes proportionately in a greased baking pan. Sprinkle salt, pepper and garlic cream between each layer. Wrap with foil. Bake at 350 for 1.5 hrs. About every 15-20 min press the top of the potatoes with a flat spatula. This is done to compact the potatoes. When the potatoes are done, remove the foil. Continue to bake for another 15-20 min. Remove them from the oven when the top has browned.
- Keep in a hot place but allow to slightly cold before cutting.
- Service: Re-heat the remaining sauce. Cut the potatoes into 4-6 servings.
- Pour 1-2 ounce of the sauce over each serving. Garnish with minced fresh chives or possibly parsley.
- Dining in Vail, Colorado from VailNet the Official Web Site of the Vail Valley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 245 | 63% |
| Total Fat 27.9g | 35% |
| Saturated Fat 17.32g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 39mg | 2% |
| Potassium 772mg | 22% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.41g | 1% |
| Protein 4.97g | 8% |
