I wasn't able to find it either, Sandra, but I did find these three...
Sandra in London: REC: Potato, Spinach and Egg Gratin
Posted: Jul 24, 2001 10:05 AM
I got this recipe from Vanidades, a magazine in Spanish - and I made the gratin last night, it is great, very full of calories and fat, but delicious! I used emmenthaler cheese for the melting cheese and port salut fro the creamy cheese, that is what I had...also, my spinach was fresh, so I pan cooked it for a few minutes... buen provecho! Potato, Spinach and Egg Gratin Pastelon de Huevo con Espinaca Recipe By : Vanidades - 7/01 Serving Size : 4 600 grams potatoes 300 grams spinach 6 eggs 1 cup whipping cream 210 grams cheese for melting (your choice) 3 slices creamy cheese (your choice) 3 sprigs mint salt, pepper, nutmeg Peel the potatoes, slice them and boil them in salted water 6-6 minutes - drain. Defrost the spinach, if frozen and season with salt, pepper and nutmeg. Boil the egss in water 7-8 minutes, rinse in cold water and peel. Cut in half lengthwise. Heat the whipping crem and add the melting cheese, stirring. Add salt, pepper and nutmeg. Arrange the slices of potatoes in a baking dish and cover with 1/2 of the cream and cheese mixture. Squeeze the spinach dry and place on top of the potatoes and cream. then layer the boiled egg halves over the spinach to cover. Next add the rest of the cream and cheese mixture. As a last layer, add the slices of creamy cheese. Place it in the oven at 350-400 until warm and gratineed, about 10-15 minutes. Decorate with mint sprigs.
Sandra in London: REC: Oven Roasted Potatoes
Posted: Oct 30, 2001 3:17 AM
Oven Roasted Potatoes Serving Size : 12 2 kilograms unpeeld all purpose potatoes 2 tablespoons salt 2 teaspoons pepper 10 fluid ounces corn oil 5 cups finely chopped onions Preheat oven to 450f Cut the potatoes in 1/2"-3/4" dice and toss them with the salt, pepper and corn oil. Spread them in a single layer on a rimmed baking sheet or pan and roast for 20 minutes. Remove the pan from the oven and and combine the potatoes with the onions. Return to the oven and continue to roast for 25 minutes or more until browned and crisp. Stir occasionally. - - - - - - - - - - - - - - - - - - NOTES : These potatoes can be made a day in advance and reheated just before serving.
Sandra in London: REC: Bourbon Sweet Potatoes
Posted: Oct 30, 2001 3:20 AM
Bourbon Sweet Potatoes Recipe By : Gourmet Serving Size : 12 4 1/2 pounds sweet potatoes peeled and halved crosswise 1 1/2 cups packed light brown sugar 3 ounces unsalted butter 6 tablespoons water 3/8 teaspoon salt 1/2 cup bourbon Preheat oven to 375f Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack over boiling water, covered until just tender, 10-15 minutes, then cool, uncovered. Transfer to a buttered shallow baking dish. Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in the middle of the oven, basting occasionally, until syrup is thickened, about 1 1/4 hours. - - - - - - - - - - - - - - - - - - NOTES : These may be made 1 day ahead and chilled, covered. Reheat before serving.
