Scalloped Potatoes With Hazelnuts

Name: Scalloped Potatoes With Hazelnuts
Total time: 1 h 10 min
Yield: 10 - 12 servings
Cuisine: french
Ingredients: 1 clove garlic; 1 tablespoon unsalted butter; 1/2 cup hazelnuts (filberts), coarsely chopped; 2 pounds russet potatoes, peeled and sliced the thickness of a 25-cent piece; 1/2 pound cheddar cheese, grated, (see note); 2 ounces blue cheese, crumbled, (see note); 2 cups milk; 1/2 cup heavy cream; Salt and freshly ground black pepper to taste

Recipe from Susan Loomis and Karen Malody

Adapted by Marian Burros

Total Time: 1 hour 10 minutes
Rating: 4(28)
Comments: Read comments

Featured in: NORTHWEST'S NEW-FOUND RICHES: ITS OWN FINE FOOD

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Ingredients

Yield:10 - 12 servings

1clove garlic
1tablespoon unsalted butter
½cup hazelnuts (filberts), coarsely chopped
2pounds russet potatoes, peeled and sliced the thickness of a 25-cent piece
½pound cheddar cheese, grated, (see note)
2ounces blue cheese, crumbled, (see note)
2cups milk
½cup heavy cream
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Rub the inside of a porcelain or enamel gratin dish (14 by 9 by 2) with garlic.
Step 2
Melt butter in small pan and saute hazelnuts in hot butter for 2 to 3 minutes, until nuts are thoroughly coated with butter. Remove from heat and reserve.
Step 3
Preheat oven to 375 degrees.
Step 4
In large mixing bowl combine potatoes, cheeses, milk, cream and salt and pepper to taste. Mix well and spoon into baking dish, pouring liquid over potato slices. Bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 35 minutes.
Step 5
Sprinkle potatoes with hazelnuts and butter mixture and bake additional 15 minutes, or until nuts are golden and potatoes are cooked.