Dauphinoise Potatoes with Roasted Eggplant
2 cups heavy cream
In a pot, combine the heavy cream, the roasted garlic, the nutmeg and salt and pepper to taste. Bring to a boil over medium heat. Remove the pot from the heat and reserve.
1 tablespoon roasted garlic
a pinch of nutmeg
salt and pepper to taste
6 Idaho baking potatoes, peeled and placed in a pot of cold water to cover
1/2 medium eggplant
1/8 cup olive oil
freshly grated Parmesan cheese (about 1/2 cup)
Peel the eggplant very thin (about 1/8-inch) and season the slices with salt and pepper. Place the eggplant on an oiled cookie sheet in one layer and brush the tops with olive oil. Place the tray in a preheated oven at 450 F and bake the eggplant until the slices are slightly brown and tender (about 5 minutes). Remove and allow the eggplant slices to return to room temperature. Slice the potatoes very thin, lengthwise.
Coat the bottom of a buttered baking dish with a very thin layer of the cream mixture, add a single layer of the potatoes, add a thin layer of cream over the potatoes and then sprinkle with the grated parmesan cheese to lightly cover. Repeat this process a second time to create a second layer of potatoes. For the third layer, substitute the eggplant for the potatoes. Repeat the process (every third layer eggplant for potatoes) using up the potatoes. When completed pour the remaining cream over the casserole and top with a thick coating of parmesan cheese. Place in a preheated oven at 350 F until a knife easily passes through the middle (about 45 minutes). If the top becomes too brown before the potatoes are done, cover the baking dish with aluminum foil. Remove and allow to stand for 15 minutes. Cut into rectangles and serve.
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