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.
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
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)
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