2 t. butter or duck fat
3 large cloves garlic, left unpeeled
1 c. whole milk
1 c. pitted prunes (dried plums, about 6 oz. Oregon Moyer plums are the best)
3 T. port or sweet red wine
3/4 c. heavy cream
1/2 t. freshly grated nutmeg
2 lbs. Yukon Gold potatoes (about 6 medium)
Salt and freshly ground black pepper
Use a quarter of the butter or duck fat to grease a 2-quart round baking dish. Add the garlic cloves and bake in the oven until soft, about 15 minutes. Set the baking dish aside. Skin and crush the garlic to a paste; blend with the remaining butter or duck fat. Stir in the milk and set aside.
Cut the dried plums into small pieces. Place in a food processor, add the port and process until a paste forms. Add the heavy cream and nutmeg and grind to a sauce-like consistency.
Preheat the oven to 350F. Peel and slice the potatoes. (Place in salty water if cut in advance.) Arrange a layer of potatoes in the bottom of the greased baking dish. Season lightly with salt and pepper, spoon a thin layer of the dried plum mixture on top of the potatoes, and continue to build layers, finishing with a layer of potatoes. Season with salt and pepper. Pour the garlic-flavored milk over the potatoes.
Bake for 1 1/2 hours, or until the potatoes are tender and most of the liquid has been absorbed. Let stand for 10 minutes before serving.
Serves: 6
Source: Paula Wolfert, Mediterranean Slow Cooking
Prepared by: Lena for the December 2006 meeting.