I love getting creative in the kitchen. Here's a shot of my potato au gratin en croute. Yep, its REALLY GOOD! This is a terrific recipe for a BIG evening or family festival. I made the sour cream dough by hand, double-layered it with garlic, parsley, and gruyere cheese between the layers. After chilling, place the pastry in a round baking pan. Then stack up several layers of thinly sliced sweet and golden potatoes inside the pastry with more cheese between each layer. Before baking, pour a big mixture of gently heated heavy cream and minced garlic over the lot. Incredibly delicious and perfect with well prepared beef loin.
6 comments:
Yummy. Looks like it may be difficult,of course all great things usually are, but always worth it!
oh my goodness--this looks amazing! and i assume that's the delicious beef tenderloin in the background, right? do you have the recipe? could you post it?
oh my goodness--this looks amazing! and i assume that's the delicious beef tenderloin in the background, right? do you have the recipe? could you post it?
It was not as difficult as I thought it might be. Biggest time factor was dough prep, but this is made sans yeast so its very easy.
Ellen
Yes that's the loin in the background. It was good, but not anywhere close to the Beef Wellington I made for Christmas. The one in the picture had a pancetta crust but it I'm not a big pancetta fan.
I'll publish the recipe on Monday. I'm recommending it for Easter dinners for all.
YOU can make the pastry! My mother could make various kinds of perfect pastry. It's an arcane art to me.
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