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OF THE 1940'S & 50'S






Potato and Bay Leaf Casserole potato slice3.jpg (2756 bytes)


Want a different way to serve your friends and family the same ol' potato?   Try this delicious recipe with your next game hen or pork roast for an earthy-tasting side dish.  I have enjoyed these potatoes over the years and they're so easy to prepare.  Make sure you prepare enough for leftovers!   Enjoy!

Your Host, Brad

2 lb potatoes, peeled and cut into 1/2 inch slices (we enjoy ours unpeeled as well)
2 chopped garlic gloves
4 large bay leaves
2 cups chicken stock
Fresh ground pepper and salt

Brush a shallow bake-proof casserole with olive oil.  Make a layer of half of the potatoes, garlic and bay leaves.  Sprinkle with salt and pepper to taste and drizzle 2 tablespoons olive oil over top.  Repeat with remaining ingredients same way as first layer.  Pour the chicken stock over all.

Put on the stove, bring to a boil, and then reduce heat to a simmer and cook, covered, over low heat until the potatoes are tender and the liquid is absorbed, about 1/2 an hour.   Pour off any remaining liquid, discard bay leaves and serve while hot.



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