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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 10 |
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Another old Bon Appetit recipe, I've made this several times. It's very nice with any kind of roast. Ingredients:
1 head garlic |
2 tablespoons olive oil |
4 lbs baking potatoes, peeled,thinly sliced |
1 tablespoon fresh thyme, chopped,plus extra for garnish |
1/4 teaspoon nutmeg |
2 1/2 cups reduced-sodium chicken broth |
1 1/2 cups whipping cream |
Directions:
1. Preheat oven to 375^F.
2. Place garlic in small baking dish.
3. Drizzle oil over garlic.
4. Bake until garlic is tender, about 45 minutes.
5. Cool, peel and chop coarsley.
6. Reserve cooking oil.
7. Increase oven temperature to 400^F.
8. Using the reserved cooking oil, grease a 13x9x2 inch glass baking dish.
9. Layer potatoes in dish, sprinkling each layer with some of the garlic, nutmeg, thyme, and salt and pepper to taste.
10. Bring broth and cream to a boil in a medium saucepan.
11. Pour over potatoes.
12. Cover dish with foil.
13. Bake potatoes 45 minutes.
14. Uncover dish and bake potatoes 45 minutes longer until potatoes are tender and brown.
15. Let stand 10 minutes.
16. Garnish with extra thyme.
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