Potatoes Baked in Cream

Recipe by Bev I Am
READY IN: 32mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel onion as thinly as possible.
  • Peel the potatoes and slice as evenly as possible, about 1/8" thick.
  • In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
  • Add the onion slices.
  • Stir with a wooden spoon and cook until the onions are wilted and translucent.
  • Add the cream and bring to a boil.
  • Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
  • Add nutmeg and season with salt and pepper.
  • Simmer until the cream begins to thicken and the potatoes are almost tender.
  • They should still have some resistance to the bite.
  • **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
  • Preheat the oven to 375 degrees F.
  • In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
  • (It is not necessary to grease the dishes first).
  • **The casseroles can be assembled to this point well in advance of baking.
  • The potatoes will not discolor since they are already partially cooked.
  • Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
  • Serves 6-8.
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