2 tbsp butter
2 lb potatoes, peeled and cut into thin, slices
1/3 cup blue cheese
2 cup milk
1 salt and pepper to taste
1 nutmeg
A Recipe for
Blue Cheese Potato Gratin
Do vegetarians eat animal crackers? |
| Author Unknown |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
Food Tip |
This Recipe for Blue Cheese Potato Gratin is one of thousands in the Recipes-to-go Cheese Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Herb Tip |
This is a recipe for Blue Cheese Potato Gratin from the recipe cookbook of Recipes-to-go (Cheese)
Food Tip |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Butter the bottom and sides of a 8" x 13" (or so) gratin dish. Make
one layer of potatoes in a spiral design, using about a third of the
potatoes, at the bottom of the dish. Mash 1 T. butter with cheese and
stir in 1/2 c. of the milk. Pour a third of the cheese mixture over
the potato layer. Salt, pepper, and nutmeg to taste. Repeat, making
two additional layers. On the top layer, scatter the remaining
tablespoon of butter, cut into bits. Pour remaining milk over all.
Bake at 350 degrees for about an hour, or until top is golden and
milk is absorbed.
Serves: 1
Blue Cheese Potato Gratin Recipe brought to you by Recipes To-Go