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It's a recipe from a local restaurant that I got in a newsletter years ago. I'll give you my slightly modified version:
5 lbs potatoes 4 cups 40% cream /w/ milk to thin (cooks off) 1-1.5 heads of fresh garlic (not the stuff in jars!) 1 tsp salt 1 tsp white pepper (black pepper works too, but makes black specks in the sauce!) Gruyere swiss cheese Peel (optional I suppose) and slice up the potatoes into chunk slices about 1/4 inch thick. Peel and mince the garlic, and I pare that little green plant out of the middle of each clove (A PITA, but it's kinda fun too!) In a large pot, put the potato pieces, the cream, the garlic and the salt and pepper and bring to a gentle boil for about 10-15 mins. Thin with a little milk to make it easy to stir. Then pour into a shallow baking pan like a lasagna pan, and grate Gruyere cheese on top. Bake at 350F for 40 mins or into until the Gruyere gets light golden brown. Let sit for 30 mins after baking, and enjoy! John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian |
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On Saturday, August 8, 2020 at 7:41:47 AM UTC-5, John Kuthe wrote:
> It's a recipe from a local restaurant that I got in a newsletter years ago. I'll give you my slightly modified version: > > 5 lbs potatoes > > 4 cups 40% cream /w/ milk to thin (cooks off) > > 1-1.5 heads of fresh garlic (not the stuff in jars!) > > 1 tsp salt > > 1 tsp white pepper (black pepper works too, but makes black specks in the sauce!) > > Gruyere swiss cheese > > > Peel (optional I suppose) and slice up the potatoes into chunk slices about 1/4 inch thick. Peel and mince the garlic, and I pare that little green plant out of the middle of each clove (A PITA, but it's kinda fun too!) > > In a large pot, put the potato pieces, the cream, the garlic and the salt and pepper and bring to a gentle boil for about 10-15 mins. Thin with a little milk to make it easy to stir. > > Then pour into a shallow baking pan like a lasagna pan, and grate Gruyere cheese on top. Bake at 350F for 40 mins or into until the Gruyere gets light golden brown. > > Let sit for 30 mins after baking, and enjoy! > > > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian And Bryan, email me at John Kuthe... |
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On Saturday, August 8, 2020 at 8:03:54 AM UTC-5, John Kuthe wrote:
> On Saturday, August 8, 2020 at 7:41:47 AM UTC-5, John Kuthe wrote: > > It's a recipe from a local restaurant that I got in a newsletter years ago. I'll give you my slightly modified version: > > > > 5 lbs potatoes > > > > 4 cups 40% cream /w/ milk to thin (cooks off) > > > > 1-1.5 heads of fresh garlic (not the stuff in jars!) > > > > 1 tsp salt > > > > 1 tsp white pepper (black pepper works too, but makes black specks in the sauce!) > > > > Gruyere swiss cheese > > > > > > Peel (optional I suppose) and slice up the potatoes into chunk slices about 1/4 inch thick. Peel and mince the garlic, and I pare that little green plant out of the middle of each clove (A PITA, but it's kinda fun too!) > > > > In a large pot, put the potato pieces, the cream, the garlic and the salt and pepper and bring to a gentle boil for about 10-15 mins. Thin with a little milk to make it easy to stir. > > > > Then pour into a shallow baking pan like a lasagna pan, and grate Gruyere cheese on top. Bake at 350F for 40 mins or into until the Gruyere gets light golden brown. > > > > Let sit for 30 mins after baking, and enjoy! > > > > > > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian > > And Bryan, email me at > > John Kuthe... Remember: https://www.youtube.com/watch?v=8bl-vbBnJ3I John Kuthe... |
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On Saturday, August 8, 2020 at 8:03:54 AM UTC-5, John Kuthe wrote:
> > > And Bryan, email me at > John, while am glad that we both seem to be able to both participate in this NG, and be civil, I do not, and would never have anything to do with you on any personal level. Ever. Nothing more needs to be, or should be said except enjoy your potatoes. > > John Kuthe... --Bryan |
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On 8/8/2020 8:41 AM, John Kuthe wrote:
> It's a recipe from a local restaurant that I got in a newsletter years ago. I'll give you my slightly modified version: > > 5 lbs potatoes > > 4 cups 40% cream /w/ milk to thin (cooks off) > > 1-1.5 heads of fresh garlic (not the stuff in jars!) > > 1 tsp salt > > 1 tsp white pepper (black pepper works too, but makes black specks in the sauce!) > > Gruyere swiss cheese > > > Peel (optional I suppose) and slice up the potatoes into chunk slices about 1/4 inch thick. Peel and mince the garlic, and I pare that little green plant out of the middle of each clove (A PITA, but it's kinda fun too!) > You could actually *plant* those sprouting cloves in a pot and grow your own garlic. > In a large pot, put the potato pieces, the cream, the garlic and the salt and pepper and bring to a gentle boil for about 10-15 mins. Thin with a little milk to make it easy to stir. > > Then pour into a shallow baking pan like a lasagna pan, and grate Gruyere cheese on top. Bake at 350F for 40 mins or into until the Gruyere gets light golden brown. > > Let sit for 30 mins after baking, and enjoy! > > > John Kuthe > Congratulations. You made potatoes au gratin with garlic. Jill |
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On 8/8/2020 9:03 AM, John Kuthe wrote:
> On Saturday, August 8, 2020 at 7:41:47 AM UTC-5, John Kuthe wrote: >> >> Let sit for 30 mins after baking, and enjoy! >> >> >> John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian > > And Bryan, email me at > > John Kuthe... > Please don't resort to begging. I'm sure if Bryan wanted to contact you he would. Jill |
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Bryan Simmons wrote:
> On Saturday, August 8, 2020 at 8:03:54 AM UTC-5, John Kuthe wrote: > > > > > > And Bryan, email me at > > > John, while am glad that we both seem to be able to both participate in this NG, and be civil, I do not, and would never have anything to do with you on any personal level. Ever. Nothing more needs to be, or should be said except enjoy your potatoes. Good you take the "high road"... I bet John is bereft 'cuz he has no renters/no job, he is all lonely these daze... -- Best Greg |
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On Saturday, August 8, 2020 at 10:02:21 AM UTC-5, GM wrote:
> > I bet John is bereft 'cuz he has no renters/no job, he is all lonely these daze... > > -- > Best > Greg > He can thank the overloaded garlic potatoes for having no job. And the fact that he's computer illiterate when it comes to coding in medications. |
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