Prep 20 mins
Cook 45 mins
I served this to a friend once who SWORE there was cheese in it. Not only is it cheese-free, it calls for a lot less cream than most recipes. It tastes plenty rich enough as is. I leave the peel on the potatoes to maximize the nutrients.
- 4 baking potatoes, scrubbed
- 2 large garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2-1 teaspoon pepper, preferably freshly ground
- 1 1⁄2 cups chicken stock
- 1⁄2 cup heavy cream
- 1 tablespoon butter
- Preheat oven to 375 and spray a 9x13x2 pan with nonstick spray.
- Slice the potatoes 1/8-1/4 inch thick.
- Arrange half the slices in the dish. The slices will overlap.
- Sprinkle with all of the garlic and half of the salt and pepper.
- Repeat with the potato slices, salt and pepper.
- Combine the stock and cream and pour over the potatoes.
- Dot with butter.
- Bake for 45-55 minutes, until top is browned and potatoes tender. If potatoes dry out before they are done, add additional chicken broth.
This was great! I made some subs - I had to use beef broth because it's what I had on hand, I used half cream and half low-fat milk, and I added more garlic. It hit the comfort-food spot without all of the butter and cream in other recipes. Thanks!
Well I don't think this came out like it was supposed to (my fault), but it was still good. I had too many potatoes because I was lazy and put them in the food processor so they were thinly sliced. The flavor was still good though. Will make again, but not so many potatoes. Made for My-3-Chefs Nov 2009.