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Tidewater Kitchen 1/8 t. freshly ground pepper 1/8 t. cayenne pepper 4 Idaho potatoes (2 pounds), peeled 2-1/2 cups (10 oz.) grated Gruyere cheese Preheat oven to 350°. Grease a 10-cup gratin dish with butter. Rub the garlic halves on the inside of the dish and discard. Combine cream, salt, nutmeg, pepper, and cayenne in a large bowl and mix well. Slice the potatoes paper thin and add to the cream mixture. Add the cheese and mix well. Pour into the prepared dish, making sure the potato slices are level and flat. Place the gratin dish in a larger baking pan. Add enough hot water to the larger pan to come three-quarters up the side of the gratin dish, creating a bain-marie. Bake on the center rack of the oven at 350° for 2 hours, or until set and golden brown on top. Note: A bain-marie is a French procedure designed to prevent delicate sauces, custards and mousses from breaking or curdling. It is also a good way to keep cooked foods warm without drying them out.

1/3 cup ready-to-serve, chicken broth 3 T. fresh parsley 1 T. lemon juice


Combine the first 4 ingredients in a non-stick skillet; sauté over low heat for 8 to 10 minutes, stirring occasionally. Stir in broth and next 2 ingredients; cover and cook over low heat for 7 minutes, or until tender.

A longtime resident of Oxford, Pamela Meredith-Doyle, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts, where she lives with her husband and son. For more of Pam’s recipes, visit the Story Archive tab at

BRAISED TURNIPS Serves 6-8 5 cups turnips, julienned 1 T. butter 1 T. sugar 1/8 t. sea salt 80

November 2017 ttimes web magazine  
November 2017 ttimes web magazine  

Tidewater Times November 2017