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ISO Help with High Elevation issues - I'm making my fav Potatoes Savyonard for Easter in Santa Fe

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Joined: Dec 21, 2005


Posted to Thread #14331 at 1:55 am on Apr 3, 2009

and last time I was there baking a pie the altitude messed me up. Any suggestions on what to do with this recipe? I like to bake it at 400 for 20-30 minutes instead of M & V's broiler option.

Here's the recipe:

Mary and Vincent Price's Gratineed Potatoes Savyonard

8 potatoes
2 cups grated grueyer
2 cups heavy cream
salt & pepper
(minced shallot)

Peel and very thinly slice the potatoes and cover in salted water. Bring to a boil and simmer for 3 minutes, drain well.

Butter an oval baking pan well, and place half of the potatoes, sprinkle well with salt and pepper and 1 cup of cheese (and shallot). Place remaining potatoes in pan and top with salt, pepper, (shallot) and remaining cheese. Pour over cream, and simmer over direct heat on the stove for 15 minutes.

Place under a broiler until bubbly and well browned. (I baked at 400 for 20-30 minutes and liked this much better... H)

From A Treasury of Great Recipes - Austria Chapter.

"Well-behaved women rarely make history."

LT Ulrich

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