You may also like
Categories:Viewed: 32 - Published at: 7 months ago
Ingredients
- 2 pounds potatoes russet, scrubbed and cut crosswise into 1/8-inch slices
- 1 cup beef broth
- 1 tablespoon rosemary fresh minced
- 1 teaspoon dried rosemary
- 1 garlic head, broken into cloves, but NOT PEELED
- salt
- black pepper
- 1 tablespoon olive oil
- 4 ounces cheese finely chopped, optional use fontina
Method
- Preheat oven to 350 degrees. Generously oil a 9 x 13- inch baking dish.
- Evenly layer halp of the potatoes over bottom of pan. Drizzle with 1/2 cup beef broth, rosemary, salt and pepper to taste. Tuck garlic cloves randomly amid potatoes. Bake 1 hour.
- Increase oven heat to 400 degrees. Brush olive oil over potatoes. Bake 30 minutes more, or until potatoes are rown and crispy. If desired, sprinkly cheese over potatoes 10 minutes before end of baking time.
- Author notes: "This dish delivers crips, browned potatoes and creamy-soft garlic: the latter can be squeezed out of its skin and spread on the potatoes. A food processor fitted with the 3mm clicing blade makes quick work of slicing hte potatoes, which I don't peel becuse I like the flavor of the skins."
