Tweet
Buckwheat
Posted December 07, 2005 01:10 PM
This is a nice side dish!
2. T. (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
2 pounds red potatoes, peeled, and cut into 1/4-inch thick slices
2 teaspoons chopped fresh thyme
1&1/4 t. salt
Freshly ground black pepper, to taste
2- 8-ounce packages frozen artichoke hearts, thawed, cut into halves length wise
1&1/2 cups whipping cream
1&1/2 cups half and half
Some Tony's seasoning, to taste
Preheat oven to 400
Butter 13 x 9 baking dish.
Melt butter in skillet over medium-high heat. Add onion and garlic, sauté until soft.
Spread onion mixture in prepared dish.
Top with half of the potatoes.
Sprinkle with teaspoon thyme, half of salt, and pepper, and add Tony’s seasoning, or other Creole seasoning to taste.
Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and remaining artichokes.
Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.
Makes 8 to 10 servings.
Posted December 07, 2005 01:10 PM
This is a nice side dish!
2. T. (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
2 pounds red potatoes, peeled, and cut into 1/4-inch thick slices
2 teaspoons chopped fresh thyme
1&1/4 t. salt
Freshly ground black pepper, to taste
2- 8-ounce packages frozen artichoke hearts, thawed, cut into halves length wise
1&1/2 cups whipping cream
1&1/2 cups half and half
Some Tony's seasoning, to taste
Preheat oven to 400
Butter 13 x 9 baking dish.
Melt butter in skillet over medium-high heat. Add onion and garlic, sauté until soft.
Spread onion mixture in prepared dish.
Top with half of the potatoes.
Sprinkle with teaspoon thyme, half of salt, and pepper, and add Tony’s seasoning, or other Creole seasoning to taste.
Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and remaining artichokes.
Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.
Makes 8 to 10 servings.