烤箱加热到375°F。一个小平底锅洗净cold water (this will make the pan easier to clean later), add-the cream, garlic, bay leaf, thyme, and nutmeg. Bring to just below a simmer over medium heat, remove from the heat, cover, and set aside to infuse for about 30 min.
刷大餐盘或3 QT。防火砂锅菜配少量融化黄油。将一半的rutabaga片放在盘子的底部,然后将一半的马铃薯片。用盐和胡椒粉调味。用蓝纹奶酪将表面点缀。继续另一层rutabaga片和最后一层土豆。用盐和胡椒粉调味顶部。将调味奶油过滤在顶部。在一个小碗中,将面包屑与剩余的融化黄油混合在一起,然后撒在顶部。在一块箔纸的暗淡的一面向涂黄油,盖上拨片。 Bake for 40 min., remove the foil, and continue to bake until the top is browned, the sides are bubbly, and the potatoes are tender when pierced, another 30 to 40 min. Let sit for 10 min. before serving.
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