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Full Online Book HomeLearning KitchenVegetables - Potatoes Dauphinois
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Vegetables - Potatoes Dauphinois Post by :psdim Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2028

Click below to download : Vegetables - Potatoes Dauphinois (Format : PDF)

Vegetables - Potatoes Dauphinois

6-8 medium potatoes
3 cups milk
2 cloves garlic, finely chopped
4 tablespoons butter
1 cup shredded Swiss cheese, divided
1 cup shredded gruyere cheese, divided

Preheat oven to 325° F. Peel and slice potatoes 1/8 inch thick.

Heat milk in saucepan. Drop potatoes into hot milk. Add garlic and butter and cover and simmer about 15 minutes.

Pour potatoes and milk into greased casserole dish. Add half each of Swiss and gruyere cheeses; stir. Sprinkle remaining cheese on top.

Bake until sauce thickens and cheese is melted, about 45 to 60 minutes.
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2 packages (10 ounces each) frozen chopped spinach, defrosted or - 2 pounds fresh spinach cooked, drained and chopped 6 medium potatoes, peeled and shredded3 eggs 1/4 cup butter melted 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons chopped onion 2 tablespoons chopped fresh Italian parsley 1 tablespoon finely chopped fresh dill or 1/2 teaspoon dill weed 8 ounces Feta cheese crumbled 1/2 cup grated Parmesan cheese 2 tablespoon butter Preheat oven to 350.Squeeze as much water as possible from spinach; set spinach aside. Mix potatoes with eggs, melted butter, salt, pepper, onion, parsley and dill. Turn half of