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Prep time
1 hour
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Cook time
1 hour
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Serves
6-8
Author Notes
The perfect combination of potato, a little garlic, cream and parmesan cheese. And leftovers heated up the next morning with an egg on top are spectacular! —Mike Selman
Ingredients
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6
large Idaho potatoes
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1 cup
heavy cream
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1
clove garlic, finely minced
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1/2 -3/4 cups
grated Parmesan cheese
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salt and pepper
Directions
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1. Peel the potatoes and store in cold water until ready to use.
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2. Preheat the oven to 325 ˚F.
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3. Grease or spray a ¼ sheet pan.
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4. Mix together the heavy cream, garlic, salt and pepper. Taste for seasoning and add more salt and pepper to taste.
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5. Slice the potatoes on a mandoline or with a knife as thinly as possible. (I like them thin enough to almost see through the slice of potato.)
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6. Dredge the potatoes in the cream mixture and place a layer of slices in the pan, overlapping. Sprinkle each layer lightly with the grated Parmesan.
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7. Repeat the layers to your desired depth. Pour the remaining cream mixture over and around the potatoes.
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8. Bake in a 325 ºF oven for about an hour, or until potatoes are tender and the top is nicely browned.
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