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Garlic on Sale at a Market in Tours, Indre-Et-Loire, Centre, France
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La Belle Cuisine
Bon Appetit December 1995
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Use a processor fitted with a four-millimeter slicing
to cut the potatoes into thin rounds.
1 large head garlic, separated into cloves,
2 tablespoons olive oil
4 pounds russet potatoes (about 6 large),
peeled, thinly sliced
1 tablespoon chopped fresh thyme or
1 teaspoon dried
1/4 teaspoon ground nutmeg
2 1/2 cups chicken broth or
1 1/2 cups whipping cream
Additional chopped fresh thyme
Preheat oven to 375 degrees F. Place garlic in small baking dish;
drizzle oil over. Bake until garlic is very tender and brown in spots,
about 45 minutes. Cool
Transfer garlic to work surface; reserve oil in dish. Peel garlic and
coarsely. Increase oven temperature to 400 degrees F.
Brush a 13-by-9-by-2-inch glass baking dish
generously with reserved
garlic oil. Layer potatoes in prepared dish, sprinkling each
chopped garlic, thyme, nutmeg, salt and pepper. Overlap slices for top
Bring broth and cream to boil in heavy medium saucepan. Pour broth
mixture over potatoes. Cover dish with aluminum foil. Bake potatoes
45 minutes. Uncover
and bake until potatoes are tender and brown on
and liquids thicken, about 45 minutes
longer. Let stand 10 minutes.
Sprinkle additional thyme over potatoes and serve. Serves 8.
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