Roasted Potatoes and
Cheese Hors d’oeuvres Created by Ruth Paget
I
would make a recipe similar to this one when I lived in France and Germany
called gratin Dauphinois. It is made
with crème fraîche, an ingredient which can be expensive in the United
States. I have used sour cream in this
recipe and changed the Emmenthal cheese to Monterey Jack.
This
version is a great as an hors d’oeuvres or as a side dish for steaks or beef or
pork roasts.
Serves
4
Ingredients:
-4
large, washed, peeled, and sliced Idaho potatoes
-2
teaspoons dry garlic
-4
cups sour cream
-2
cups shredded Monterey Jack cheese
-Pam®
for spraying baking dish
Steps:
1-Preheat
oven to 450 degrees Fahrenheit. Spray
Pam© on baking dish.
2-Spread
some of the cheese mixture on the bottom of the baking dish. Place a layer of potatoes on top of the
cheese mixture.
3-Spread
some cheese mixture on top of the potatoes and layer with more potatoes. Spread cheese mixture on top of this. Repeat and finish with a layer of the cheese
mixture.
4-Bake
for 1 hour.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
