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| 4 |
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Small Yukon Gold potatoes, peeled and very thinly sliced. |
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| ¼ cup |
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Heavy cream |
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| 1 teaspoon |
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Salt |
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| ½ teaspoon |
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Pepper |
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| 1 teaspoon |
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Butter, softened. |
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| 1 cup |
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Grated Swiss Cheese |
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| 2 tablespoons |
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Minced fresh tarragon |
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| 1 |
Preheat oven to 400° |
| 2 |
In a small bowl, combine potatoes, cream, salt, and pepper; tossing gently to coat. Coat a 4" x 2" ramekin with butter. Place one-third of potato mixture in ramekin. Top with 1/3 cup of cheese and 2 teaspoons of tarragon. Repeat layers twice. |
| 3 |
Bake for 30 minutes. Remove from oven, and let stand for 5 minutes. Run a knife around edges of ramekin to loosen potatoes. Invert ramekin onto plate. Garish with fresh tarragon if desired. |
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| Servings: 2 |
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| Recipe Source |
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Source: Southern Lady Magizine (January/Febuary 2006)
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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