Today brings part two of a savory recipe contributed by Sondra Bernstein, owner of the girl and the fig restaurant located in the historic Sonoma Hotel. As a tribute to the country setting that surrounds the girl and the fig, the restaurant uses fresh local ingredients and offers Provencal-inspired cuisine.
Pair this secondary course with the main dish posted yesterday on the Outdora blog, Grilled Pork Chops and Brine Recipe, and check back tomorrow for the final part of this dish: Lacinato Kale.
Roasted Garlic and Rosemary-Potato Gratin:
4 russet potatoes 1 head of roasted garlic, about 2 tablespoons
1 sprig rosemary 1 cup of half and half
½ cup grated parmesan 2 tablespoons salt
¼ teaspoon white pepper
Roast garlic in oven. Remove roasted cloves from head. Combine the garlic with half and half, chopped rosemary, salt and white pepper. Peel and slice potatoes thinly or with mandolin. Combine with mixture. Place into a greased baking dish small enough to bake the gratin. Layer potatoes and top with grated cheese.
The recommended wine pairing for this meal is a bottle of sweet Grenache.