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Vegiterian

Creamy Cumin-and-Garlic Potato Gratin

(hits: 1466 )
Serves 6 servings
Entered/Updated 2006-11-11 01:23:45
Country/Provence not provided
Ingredients:
2 cups whipping cream
1 1/4 to 1 3/4 cups whole milk
2 Tbsp minced garlic
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
2 1/2 lbs. Yukon Gold potatoes
Instructions:
1. Preheat oven to 375?. In a medium pan, combine whipping cream, 1 1/4 cups milk, garlic, salt, pepper, and cumin. Simmer (don't boil) over medium-low heat, stirring occasionally, for 5 minutes.
2. Meanwhile, peel potatoes and thinly slice crosswise. Spread level in a shallow 2 1/2-quart casserole or baking dish. Pour enough milk mixture over potatoes to barely cover. If potatoes aren't quite covered, add up to 1/2 cup more milk. Cover tightly with lid or foil.
3. Bake gratin for 30 minutes. Uncover and continue baking until potatoes are tender when pierced and top is nicely browned, 30 to 40 minutes longer.
Notes:
You can assemble this dish up to a day ahead of time; chill airtight. Stick the gratin in the oven as your guests arrive. Serve with Flank Steak with Warm Moroccan Spices, and Grilled Eggplant and Pepper Salad.
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