Recipe by Tracy K
I like to call this decadent dish "Yummy Potatoes of Death" because it is TO DIE FOR and it is also chock full of fat and calories. Note: You can sub half-and-half for all or part of the cream, or use half broth and half cream for a lighter dish. But it's worth the splurge once a year or on a special occasion! You can use half sweet potatoes and half regular potatoes for a great Thanksgiving side dish, just layer the potatoes in the baking dish (alternating regular and sweet) and pour the hot cream mixture over the top. Source: Fine Cooking
Top Review by dale!
This is an excellent crowd pleasing dish! So yummy, it was hard to stop going back for thirds (and fourths)! This recipe served 6 of us as part of a BBQ meal. I crushed the garlic in a press before adding it to the cream and used a little extra salt in mine.
- 2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled
- 3 cups whipping cream or 3 cups heavy cream
- 1 teaspoon coarse salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 pinch of freshly grated nutmeg
- 2 cloves garlic, peeled and smashed
- 3⁄4 cup finely shredded gruyere cheese or 3⁄4 cup emmenthaler cheese or 3⁄4 cup comte cheese
Directions See How It's Made
- Heat the oven to 400°F.
- Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
- Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
- Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
- When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
- baking dish.
- If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
- Shake the dish to let the slices settle and then sprinkle the cheese on top.
- Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
- Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
- Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
- Note: This is also great for breakfast, barely re-warmed in the microwave.