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Daily Recipe for 12/19/2000 Recipe for Patate Alla Crema Gratinate : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Cookies, Beef, Chicken, Veal, Pork, Casseroles & Pasta.
New York City restaurant chef and editor review these daily recipes.
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2 pounds potatoes
3 quarts boiling salted water
2 cups hot light cream (more if needed)
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup heavy cream
1/4 cup sweet butter
1/4 cup unflavored breadcrumbs
1/4 cup freshly grated Parmesan cheese

Cook potatoes in 3 quarts boiling salted water for about 10 minutes, or until the outside texture is soft.  Drain, peel, and cut into 1/2 inch thick slices.  Place potato slices in a casserole, cover with hot light cream, and season with salt, white pepper, and nutmeg.  Cook, over moderate heat, for about 20 minutes, or until potatoes are tender and cream is completely reduced.  Mix in heavy cream.  Preheat oven to 350 degrees. Melt 2 tablespoons butter, and lightly sauté breadcrumbs.  Remove from pan and drain on paper towels.  Mix sautéed breadcrumbs and Parmesan cheese and sprinkle over potatoes.  Melt remaining butter and pour over potatoes.  Place casserole in oven and bake for 10 to 15 minutes or until surface is golden.

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