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Madame Salemblers Potatoes with Dried Plums

For a deliciously different gratin, layer potatoes with port-steeped dried plums, pour over nutmeg-scented half-and-half and bake until tender and golden. Perfect with roasted meat or poultry.

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Prep Time   20 minutes Cook Time   1 1/2 hrs Serves  8

Ingredients

No-stick cooking spray
3 large unpeeled garlic cloves
2 teaspoons olive oil
1 3/4 cups half-and-half
1/2 teaspoon freshly grated nutmeg
1 cup (about 6 ounces) pitted dried plums
3 tablespoons port wine or water
2 pounds (about 6 medium) potatoes, peeled and thinly sliced
Salt and pepper, to taste


Directions

Heat oven to 350°F. Lightly coat 8-inch square baking dish with cooking spray. On baking sheet, place unpeeled garlic cloves; bake 5 to 10 minutes or until soft. Remove skins. In medium bowl mash garlic with fork to make a smooth paste; mix in oil until blended. Whisk in half-and-half and nutmeg; set aside. In food processor or blender, process dried plums and port until finely chopped; set aside. Arrange one-fourth of the potatoes in baking dish. Dot with one-third of the dried plum mixture. Season with salt and pepper. Repeat layering (ending with potatoes) until all potatoes and dried plums are used. Pour half-and-half mixture over potatoes. Bake 1 1/4 to 1 1/2 hours or until potatoes are tender and most of the liquid has been absorbed. Let stand 10 minutes before serving.

Recipe created by Bouley (New York City, NY)


Nutrition Facts

Calories
244
Cholesterol
20mg
% of Calories from Fat
27%
Total Fat
7g
Sodium
178mg
Carbohydrate
39g
Protein
5g
Fiber
3g
Potassium
695mg

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