Recipe - Potato And Juniper Gratin

1 3/8 kg Potatoes; peeled (3lb)
1 Celery heart including inner
leaves
12 Crushed juniper berries
2 Cloves garlic; crushed
2 lg Eggs
450 ml Double cream; (Three fourths pint)
Freshly ground salt and
black pepper

Preheat the oven to 180øC/350øF/gas mark 4.

Thinly slice the potato and finely chop the celery. Beat the eggs with the
cream and seasoning. Lightly season the slices of potato and then layer in
the gratin dish with the celery and celery leaves, scattering the crushed
juniper amongst them. Press down the layers firmly and then pour in the
custard mixture to come to the top of the dish.

Bake in the pre heated oven for about 1 One half hours until the top is golden
and light and the potaotes are cooked. Test them by sticking in the point
of a skewer, they should feel tender.

Converted by MC_Buster.

Per serving: 1226 Calories (kcal); 10g Total Fat; (7% calories from fat);
40g Protein; 250g Carbohydrate; 374mg Cholesterol; 194mg Sodium Food
Exchanges: 16 One half Grain(Starch); 1 One half Lean Meat; One half Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.