There are no 'after' photos, because we ate them. They were delicious, of course! I made them with olive oil/S&P instead of butter, but I may use a little butter next time. And rosemary. Too, when you bake them, go ahead and cover them with foil. The texture is very au gratin.
4 comments:
I don't know what else to say except it looks really pretty and appetizing. Butter is Gods.
you slice them so perfectly thin. how can you do that? they're gorgeous.
Thanks, ya'll!
Sam: I peeled a russet and cut off the ends AND the sides to make a rectangle/block. The mandolin did everything else. So easy!
i always forget about the mandolin.
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