VD 2015 Dinner for 11.
I read a post post here for a dish without too much of a sauce, which is what I am looking for just for plating purposes, but I have a few other questions. This will be my first attempt at this dish, but I have done my homework.
What is the best potato to use? Which one NOT to use?
I want to use a Parmesan cheese. What other cheeses would do well with that? I am thinking white cheddar. (I will use heavy cream not broth.)
I am serving a formal dinner for 11 and not sure on how many potatoes I will need. 1 PP if it is a decent size? I am ok for leftovers. :D I would like a nice garnish to plate, thinking broccolini.
Main Course is a Standing Rib with Grilled Asparagus Spears starting with a Cesar salad.
Share with me your wisdom!
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