Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!ams-newsfeed.speedport.net!newsfeed.speedport.net!amsnews01.chello.com!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Potatoes Parisian Followup-To: rec.food.cooking Date: 4 May 2000 06:48:02 -0600 Organization: International Recipes Lines: 33 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8erri2$c81@boofura.swcp.com> Reply-To: Dave NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41699 submitted by: tiffany96@iname.com from US Potatoes Parisian Potatoes Parisian is one of the most elegant (and simplest) ways to prepare potatoes. This versatile starch side goes with almost any entree. Bon appetit! Potatoes Parisian 3 large potatoes, peeled and thinly sliced (about 1 1/2 pounds) 1 1/2 cups whipping cream 1/2 teaspoon salt 1/2 cup shredded Gruyere cheese (2 ounces) Ground nutmeg Place the sliced potatoes in a buttered 3-quart rectangular baking dish. Pour the whipping cream over the potatoes. Sprinkle with salt. Bake, uncovered, for 50 to 60 minutes, or until the potatoes are tender and most of the cream is absorbed. Sprinkle with shredded cheese and nutmeg during the last 5 minutes of cooking. Serves 6. Recipe by Frank and Jayni Carey. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.