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Chop and Scalloped Potato Casserole
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La Belle Cuisine
Chop and Scalloped
The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989,
Publishing Co., Inc.
cups heavy or whipping cream
[if this makes you feel too guilty,
just substitute half-and-half]
clove garlic [or more] thinly sliced
tablespoons whole-grain mustard
tablespoons Dijon mustard
teaspoons dried thyme leaves
cups thinly sliced peeled potatoes
tablespoons unsalted butter
loin pork chops
cup dry white wine
cup thinly sliced onion
tablespoons chopped fresh Italian
teaspoon freshly ground black pepper
1. Preheat the oven to 350
Bring the cream and garlic to a boil in a large saucepan. Reduce
heat and simmer until reduced by a third, 5 to 8 minutes. Add both
mustards and the thyme, and mix well. Set aside.
Fill a large pot with water and bring to a boil. Drop in the
and cook for 30 seconds. Drain, rinse under cold water, and dry
on paper towels.
Melt the butter in a skillet, and brown the chops over medium-high
heat for 2 minutes on each side. [We season the chops with salt
prior to browning.] Remove the chops from the skillet
and set aside. Add
the wine to the skillet and simmer for 30
seconds, scraping up any brown
In a 12 x 8-inch flameproof baking dish, layer half the potatoes
onions [sprinkle with salt if you wish]; lay the pork chops on top,
and pour the pan juices over them. Top with the remaining potatoes
onions [sprinkle with salt if you wish], and then carefully pour
the reduced cream over the top. (If it seems a bit dry, add a little
cream.) Sprinkle with the parsley and pepper.
Bake for 1 1/4 hours. Then place the dish under the broiler and
cook until the top is brown and bubbly.
More from 'The New Basics Cookbook'
Apple, Fig, and Blackberry Cobbler
Chicken Breasts Positano
Little French Beets
Pot Roast Pasta (Stracotto)
Reddened Catfish with Lime
Shrimp on a Bed of Leeks
Smoked Salmon and Leek Frittata
Spring-Stuffed Chicken Breasts
Spring Vegetable Soup
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