Recipe by Epi Curious
From Bon Appetit, 4/2000, Patrick Corrigan of Santa Monica, CA. This is a fantastic side dish to serve with roasted meat, prime rib, ham...very rich but worth every calorie. The first time we tried it we had roasted duck with it and it was fantastic...rich but didn't overpower the main meat course. Very easy to prepare as well.
Top Review by Kit^..^ty Of Canada
I used 2lb's of russet (4) potatoes for 3 people. Cutting back the ingredients for 1 7/8 lbs peeled. The first time I had chives from the garden available. This time I used green onion but used fresh thyme in both. No whole milk so I used a mix of 1% & half & half. Great recipe & I plan on serving it often. Thanks Epi !
- 3 tablespoons butter, room temperature
- 3 lbs russet potatoes, peeled & cut into thin rounds
- 1 1⁄4 cups whipping cream
- 1 1⁄4 cups whole milk
- 1⁄2 cup chives, chopped (fresh)
- 2 teaspoons thyme, chopped (fresh)
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
Directions See How It's Made
- Preheat oven to 400 degrees. Butter an 8x8x2-inch glass baking dish with 1 tablespoon butter and set aside.
- Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in a large pot. Cover and bring mixture to a boil over medium-high heat.
- Transfer potato mixture to prepared dish, overlapping top layer of potatoes in a pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.