iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Summer Lobster

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
2 shallots, minced (about 3/4 cup)
3 garlic cloves, minced
3 plum tomatoes, chopped
1 1/3 cups dry white wine
1/2 cup bottled clam juice
2 tablespoons fresh lemon juice
1 teaspoon dried marjoram
1 3/4 pounds skinless salmon fillets, cut into 1/2- to 3/4-inch pieces
3 cups loosely packed fresh arugula
2 tablespoons drained capers
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
12 ounces linguine

Instructions:
Makes about 2/3 cup,
1/2 cup olive oil
6 large garlic cloves, chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons minced canned chipotle chilies*
1 teaspoon grated lime peel
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. (Can be made 2 hours ahead.) Mix in cilantro.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
Makes about 1/2 cup.
2 tablespoons peanut oil
2 teaspoons (packed) minced peeled fresh ginger
1/4 cup Chinese rice wine or sake
1/3 cup finely chopped green onions
3 tablespoons butter, room temperature
Cook oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. (Can be made 2 hours ahead.)
2 1 1/2- to 2-pound live lobsters
Olive oil
Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with second lobster.
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Prepare barbecue (medium-high heat). Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue. Brush meat with oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes. Serve, passing warm sauces separately.
Grilled Blue Cheese Sandwiches with Walnuts and Watercress

Ingredients:
1 cup crumbled blue cheese (about 8 ounces)
1/2 cup finely chopped toasted walnuts
16 slices whole wheat bread, trimmed into crustless 3-inch squares
16 small watercress sprigs
6 tablespoons (3/4 stick) butter

Instructions:
Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.)
Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches.
Cut sandwiches diagonally in half. Transfer to plates and serve.
Mashed Yams in Orange Cups

Ingredients:
6 pounds large yams (red-skinned sweet potatoes)
3/4 cup marshmallow creme
9 tablespoons butter, room temperature
6 tablespoons maple syrup
3 large eggs
9 large oranges
Additional marshmallow creme
36 pecan halves

Instructions:
Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.
Herbed Bread Stuffing

Ingredients:
10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water

Instructions:
Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.
Coconut Pavlova With Chocolate Mousse and Bananas

Ingredients:
2 cups sweetened flaked coconut
6 large egg whites
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup boiling water
2 large eggs, separated
4 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces, room temperature
2 tablespoons water
1 tablespoon dark rum
4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
3/4 cup chilled whipping cream
2 bananas
cut into 1/4-inch-thick rounds

Instructions:
Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.
Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.
Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
Sprinkle with remaining toasted coconut. Cut into wedges and serve.
Carrots and Rutabagas with Lemon and Honey

Ingredients:
1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives

Instructions:
Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
Pancetta- and Herb-Roasted Pork with Fig Jam

Ingredients:
4 cups dry red wine (from two 750-ml bottles)
3 cups water
48 dried black Mission figs (about 12 ounces), stemmed, cut into 1/4-inch cubes
2 cups sugar
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon fine-grained sea salt
2 teaspoons ground black pepper
2 3 1/2-pound boneless pork loin roasts, tied to hold shape (7 pounds total)
3 ounces thinly sliced pancetta*

Instructions:
Bring all ingredients to boil in heavy large saucepan over medium-high heat, stirring constantly until sugar dissolves. Boil mixture until thickened and reduced to 4 cups, stirring occasionally, about 45 minutes. Transfer jam to large bowl. Cool completely. (Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
Using on/off turns, puree olive oil, sage, thyme, rosemary, sea salt, and pepper in processor until almost smooth. Place pork in heavy large roasting pan. Rub herb mixture over both roasts. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 400°F. Sprinkle pork generously with salt and pepper. Place pancetta slices atop pork, overlapping if necessary. Roast until meat thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Transfer pork roasts to platter; remove string and let stand 15 to 30 minutes before carving (internal temperature will increase 5 degrees). Serve pork with fig jam.
*Pancetta (Italian bacon cured in salt) is available at Italian markets and at some specialty foods stores
Slow-Roasted Tomatoes

Ingredients:
4 pounds plum tomatoes, halved lengthwise, 6 garlic cloves, minced, 5 tablespoons extra-virgin olive oil

Instructions:
Preheat oven to 200°F.
Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
Welsh Rabbit

Ingredients:
16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 ounces extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk

Instructions:
Preheat broiler.
Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
Lemon Custards with Lemon Verbena

Ingredients:
1 cup water
14 2- to 2 1/2-inch-long fresh or dried lemon verbena leaves (optional)
10 2 x 1/2-inch strips lemon peel (yellow part only)
6 tablespoons sugar
1 1/2 cups whipping cream
6 large egg yolks
1 teaspoon fresh lemon juice

Instructions:
Preheat oven to 325°F. Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice.
Strain custard through sieve into 4-cup measuring cup. Divide among six 2-cup ramekins or soufflé dishes. Cover ramekins with foil. Place ramekins in 13 x 9 x 2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled.
Shrimp and Corn with Basil

Ingredients:
2 tablespoons unsalted butter, Kernels from 2 ears corn, 1/2 pound shelled large shrimp, 4 scallions, chopped, 1/4 cup fresh basil, thinly sliced

Instructions:
Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.
Sloppy Joe's Mojito

Ingredients:
1 lime, halved crosswise
3 fresh mint sprigs
1 tablespoon sugar
1 oz (2 tablespoons) white rum
1/3 cup chilled sparkling water

Instructions:
Squeeze juice from both lime halves into a 12-ounce highball glass, then add lime halves. Add mint and sugar and crush mint with back of a spoon until sugar is dissolved. Add rum and stir. Add ice, then top off drink with sparkling water and stir well.
Sheboygan-Style Beer-Soaked "Brats"

Ingredients:
4 cups beer (not dark)
1/4 cup Bavarian mustard
2 tablespoons ketchup
4 large onions
12 uncooked bratwursts
6 hard rolls, halved and well buttered
sliced dill pickles
Bavarian mustard

Instructions:
In a large deep heavy skillet stir together beer, mustard, and ketchup.
Cut 1 onion into thick slices and add to beer mixture.
Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
Prepare gill.
Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
Top brats with grilled onion, pickles, and mustard.
Strawberries Romanoff for the '90s

Ingredients:
1 10-ounce package frozen raspberries in syrup, thawed, 2 12-ounce baskets strawberries, hulled, quartered, 5 tablespoons sugar, 3 tablespoons Grand Marnier, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons vanilla extract, 1 quart vanilla ice cream, softened, 1 cup chilled whipping cream

Instructions:
Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup.
Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving.
Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.
Roast Leg of Lamb with Fennel Butter

Ingredients:
6 tablespoons (3/4 stick) butter, room temperature
3 tablespoons fennel seeds, crushed in plastic bag with mallet
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried crushed rosemary
2 tablespoons olive oil
1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed
2 cups dry red wine
1 1/3 cups low-salt chicken broth
Fresh rosemary sprigs (optional)

Instructions:
Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter.
Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.
Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.
Garnish lamb with rosemary sprigs, if desired. Serve with sauce.
Grilled Shrimp Rémoulade

Ingredients:
1/4 cup Creole mustard* or other coarse-grain mustard
1/4 cup white-wine vinegar
2/3 cup plus 1/4 cup vegetable oil
3 tablespoons minced fresh flat-leaf parsley
2 1/2 tablespoons drained bottled horseradish
2 1/2 tablespoons minced dill pickle
2 tablespoons minced scallion greens
2 teaspoons paprika (not hot)
1 1/2 teaspoons cayenne
2 1/4 teaspoons salt
1 teaspoon black pepper
3 lb large shrimp in shell (21 to 25 per lb)
Special equipment: 14 (12-inch) wooden skewers

Instructions:
To make rémoulade, whisk together mustard and vinegar in a large bowl until combined well, then whisk in 2/3 cup oil with parsley, horseradish, pickle, scallion, paprika, cayenne, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper.
Snip through shells of shrimp down middle of back using scissors, exposing vein and leaving tail and first segment of shell intact. Devein shrimp, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with remaining 1/4 cup oil, remaining teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl, then thread about 6 shrimp (through top and tail, leaving shrimp curled) onto each skewer.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
When just cool enough to handle, push shrimp off skewers into rémoulade, then toss to combine well and cool at least 15 minutes. Serve warm or at room temperature.
Wild Mushroom Frittata with Fresh Mint

Ingredients:
2 tablespoons olive oil
1 pound assorted fresh wild mushrooms, thinly sliced
1 garlic clove, minced
6 large eggs
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
4 teaspoons minced fresh mint
1/2 teaspoon salt

Instructions:
Position oven rack 8 inches from broiler heat source; preheat broiler. Heat oil in 10-inch-diameter nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté just until golden, about 4 minutes. Reduce heat to medium. Stir in garlic. Cook until mushrooms are tender, about 6 minutes longer.
Whisk eggs, grated Parmesan, fresh mint and 1/2 teaspoon salt in medium bowl to blend. Pour egg mixture evenly over mushrooms in skillet. Cook mixture until sides and bottom are set but center is still loose, running rubber spatula around sides of skillet occasionally but not allowing uncooked mixture to run under cooked eggs, about 3 minutes. Broil until mixture is just set on top and cooked through, about 2 minutes. Cool 2 minutes. Run spatula around sides of skillet to loosen frittata. Place plate atop skillet. Invert frittata onto plate. Cool frittata to room temperature. (Can be prepared 2 hours ahead. Cover frittata and store at room temperature.) Cut frittata into wedges and serve.
Chilled Indian-Spiced Tomato Soup with Crabmeat

Ingredients:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns
6 tablespoons extra-virgin olive oil
2 cups chopped celery
1 1/2 cups chopped onion
1 cup chopped carrots
1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)
6 garlic cloves, chopped
1 pound red bell peppers, chopped
1 3/4 cups chopped fresh fennel bulb
3 pounds plum tomatoes, diced (about 8 cups)
5 1/4 cups vegetable broth
2 teaspoons (about) hot pepper sauce
1 pound fresh crabmeat, picked over
Thinly sliced radishes
Chopped fresh chives

Instructions:
Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
Three Onion Soup

Ingredients:
4 medium leeks
1 teaspoon olive oil
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
1 1/2 cups water
1 large boiling potato (6 ounces) such as Yukon Gold
1 cup nonfat chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar

Instructions:
Chop enough white and pale green parts of leeks to measure 2 cups. Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion, and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan.
Peel potato and cut into 1/2-inch cubes. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
Puré;e 1‚ cups soup in a blender (use caution when blending hot liquids) and stir into remaining soup. Season with salt and pepper.
Serve soup sprinkled with cheese and drizzled with vinegar.
Potato Gratin with Gruyère and Crème Fraîche

Ingredients:
3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups crème fraîche,* stirred to loosen
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
2 tablespoons chopped fresh Italian parsley

Instructions:
Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.