I just finished listening to Wizard of Most Wicked Ways by Charlie N. Holmberg. This is the 4th book in the Whimbrel House Novels. I enjoyed it, however, it was my least favorite of the series. I'm anxious for the next book so I can see if all turns out well for these lovable characters.
- Enchanted BBQ Venison Casserole from Keeper of Enchanted Rooms.
- Rabbit Stew from Heir of Uncertain Magic
- Pork Chops in Creamy Mushroom Sauce from Boy of Chaotic Making
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Gratin Dauphinois
Russet potatoes, thinly sliced and layered with onion, Fontina cheese, and light cream, are baked until tender and a gorgeous, golden brown.
Ingredients
- 5 Russet potatoes, peeled and thinly sliced
- 1/2 Vidalia onion, thinly sliced
- 8 oz. Fontina Cheese, shredded
- salt and pepper, to taste
- 1 1/2 c. light cream
- softened butter for baking pan
Instructions
- Layer 1/3 of the potatoes and onions on the bottom of an 8" square baking pan that has been rubbed with softened butter. Season with salt and pepper, top with 1/3 of the cheese.
- Repeat these layers twice more. Pour the cream over the potatoes and cover with foil, tenting to not touch the cheese on top.
- Bake in a preheated 350* oven for 1 hour. Remove foil and continue to bake for another 30 minutes, until the top is golden brown and the potatoes are easily pierced with a fork.
Nutrition Facts
Calories
477Fat (grams)
31 gSat. Fat (grams)
19 gCarbs (grams)
37 gFiber (grams)
3 gNet carbs
34 gSugar (grams)
3 gProtein (grams)
15 gSodium (milligrams)
371 mgCholesterol (grams)
112 mg
And now I want Gratin Dauphinois! Yum
ReplyDeleteSo good Marg.
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