Milk/Cream

Company Potatoes

by:
January 27, 2015
Author Notes

A throwback to the Swingin' Sixties, this is a recipe my mother served when she had swells coming to dinner —JanaVee

  • Serves 6
Ingredients
  • 5 large russet potatoes
  • 2 cups heavy cream
  • 1 teaspoon kosher sea salt, or to taste
  • white pepper, to taste
In This Recipe
Directions
  1. Boil the potatoes in water to cover. Drain.
  2. Let them cool enough to handle, then remove skins and grate into a buttered baking dish using the large holes of a box grater.
  3. Season with salt and pepper, then pour the cream over the potatoes.
  4. Bake, covered, for 45 minutes at 325. Uncover and bake another 15 minutes.

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