"With Gorgonzola, pears and pecans--the winner was from Bloomington, IN. This sounds decadent."
garlic cloves, peeled
1 1/4 cups
russet potatoes, 1 1/2 pounds, peeled and thinly sliced
pears, peeled, cored, thinly sliced
pecans, lightly toasted, chopped
fresh rosemary, chopped
Preheat oven to 400°F.
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.
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.
Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.
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Creamy Potato Gratin from Gilroy Garlic Festival (cont.)