Staple

Glitterbake

Glitterbake

Layers of creamy baked potatoes glittered with vegetables.

Info

Time
130 min
Source
Pyra's Cooking
Rarity

Ingredients

Name Rarity Needed
Vegetable Gold Idaho Potatoes (sliced) 2.5 pounds
Vegetable Carrots (minced) 2
Vegetable Zucchini (sliced) 1
Flower Red Pepper Flakes 1 teaspoon
Flower Heavy Cream 1½ cups
Vegetable Garlic (minced) 2 cloves
Flower Butter (melted) 2 tablespooons
Flower Swiss Cheese (grated) 1 cup
Flower Mild Cheddar Cheese (grated) 1 cup
Flower Thyme ½ teaspoon
Flower Salt 1 teaspoon
Flower Black Pepper ½ teaspoon
Fish Scallops (optional, thawed) ½ pound

Directions

  1. Preheat the oven to 350°F (175°C), and prepare a 7 × 11 × 2 inch pan.

  2. Skin and thinnly slice the potatoes, about ⅛ inches thick (3 mm).

  3. Thinnly cut the zucchini, about ⅛ inches thick (3 mm), and quarter the slices into wedges.

  4. Mince the carrots into very small pieces.

  5. Mix together the butter, heavy cream, minced garlic, salt, pepper, thyme, and red pepper flakes.

  6. Layer 1: Spread ⅓ of the potatoes, zucchini, and carrots into the pan. Pour ⅓ of the cream mixture over the potaoes. Sprinkle ⅓ of each of the cheeses over the layer. If you are including scallops, layer all of them here together with the potatoes.

  7. Layer 2: Repeat the first layer.

  8. Layer 3: Repeat the second layer, except do not include the last bit of cheese and carrots. Save the cheese and carrots for later.

  9. Cover the pan with aluminum foil and bake for 1 hour 30 minutes.

  10. After baking, top with the remaining cheese and carrots and bake, uncovered, for an additional 15 minutes.

  11. Let stand for 5 minutes before serving!

Interpretation

Game Ingredients

Meaty Carrot
×1
Sumpkin
×3
Glitterspud
×2
Hot Orange
×5
Oil Oyster
×1

Since many of Pyra's dishes are French or Italian inspired, we went with a variation of Potatoes au Gratin (Dauphinoise), a French recipe for baking potatoes in cream.

The recipe's name "Glitterbake" implies the main ingredient is the glitterspud, in our world called the potato. The French recipe stops there, but this where Pyra's personal touch begins. She uses different vegetables to add color (glitter, if you will) to the dish. In our interpretation, Meaty Carrots are orange carrots, Sumpkins are green zucchinis (a kind of squash), and Hot Oranges are the red pepper flakes.

Finally, we included scallops as the Oil Oysters in the recipe, since scallops are a kind of mollusk, and scallops go well with creamy recipes like au gratin. As the original au gratin recipe includes no seafood, we'd like to think that the inclusion of Oil Oyster was inspired by Argentum culture.