http://www.gothamist.com/2007/01/30/the_coupon_clip_1.php All comments for The Coupon Clipper: Spuds and Bacon en-us 2007 jen Tue, 05 Jun 2007 18:08:15 -0500 http://blogs.law.harvard.edu/tech/rss jen@gothamist.com jen@gothamist.com 60 http://www.gothamist.com/2007/01/30/the_coupon_clip_1.php#comment-996748 http://www.gothamist.com/2007/01/30/the_coupon_clip_1.php#comment-996748 Comments Tue, 30 Jan 2007 14:49:50 -0500 <p>Two things came to mind: breakfast potatoes cooked in bacon grease (with eggs and bacon, natch) AND colcannon (potatoes, cabbage, bacon-- trust me here). Happy fryin', ya'll.</p> http://www.gothamist.com/2007/01/30/the_coupon_clip_1.php#comment-996713 http://www.gothamist.com/2007/01/30/the_coupon_clip_1.php#comment-996713 Comments Tue, 30 Jan 2007 13:57:54 -0500 <p> This recipe takes a-little time, but is close to the top of the ultimate comfort food list. Potatoes Au Gratin 1/3 cup unsalted butter, softened 1 1/2 pounds potatoes, peeled and cut into thin,round slices 1/2 cup grated Gruyere 1/2 cup freshly grated Parmesan 11/2 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon white pepper 1/8 teaspoon Nutmeg Preheat the oven to 350 degrees F. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes. In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Bake covered in foil for 1/2 hour then up to 1 hour uncovered, or until the potatoes are tender and golden brown on top. Let stand covered with foil for 5 minutes before serving. Thank me later.. </p>