 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
From Chef Michael Smith from Chef at Home - placed here for safekeeping. Ingredients:
7 -8 yukon gold potatoes, scrubbed |
2 cups 35% cream |
salt, to taste |
ground black pepper, to taste |
12 ounces medium cheddar or 12 ounces gruyere cheese, grated |
Directions:
1. 1. Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.
2. 2. Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. This preheating step dramatically speeds up the oven time and evenly heats the potatoes. Stir in the cheese and then pour into the preheated pan. Bake for 45-60 minutes, until the pie has a deep golden brown crust. Loosen edges with a paring knife and Invert onto a serving platter while still warm.
|
|