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    You are in: Home / Recipes / Creamy Potato Gratin from Gilroy Garlic Festival Recipe
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    Creamy Potato Gratin from Gilroy Garlic Festival

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Oolala's Note:

    With Gorgonzola, pears and pecans--the winner was from Bloomington, IN. This sounds decadent.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.
    3. 3
      Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.
    4. 4
      Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
    5. 5
      Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Potato Gratin from Gilroy Garlic Festival

    Serving Size: 1 (438 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 677.0
     
    Calories from Fat 383
    56%
    Total Fat 42.5 g
    65%
    Saturated Fat 19.6 g
    98%
    Cholesterol 96.2 mg
    32%
    Sodium 562.3 mg
    23%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 8.1 g
    32%
    Sugars 9.8 g
    39%
    Protein 15.2 g
    30%

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