Author Notes
A throwback to the Swingin' Sixties, this is a recipe my mother served when she had swells coming to dinner —JanaVee
Ingredients
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5
large russet potatoes
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2 cups
heavy cream
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1 teaspoon
kosher sea salt, or to taste
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white pepper, to taste
Directions
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Boil the potatoes in water to cover. Drain.
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Let them cool enough to handle, then remove skins and grate into a buttered baking dish using the large holes of a box grater.
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Season with salt and pepper, then pour the cream over the potatoes.
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Bake, covered, for 45 minutes at 325. Uncover and bake another 15 minutes.
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