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Prep Time: 14 Minutes Cook Time: 1 Minutes |
Ready In: 15 Minutes Servings: 6 |
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GREAT side dish and easy to make. Everyone loves these potatoes. Try them you won't be sorry. Ingredients:
3 garlic cloves, 1 halved, 2 minced |
3 tablespoons unsalted butter, at room temperature |
1 1/4 cups whole milk |
1 cup heavy cream (double) |
2 teaspoons kosher salt |
1 teaspoon fresh ground pepper |
2 pinches of fresh ground nutmeg |
5 russet potatoes, about 2 1/2 pounds |
Directions:
1. Preheat oven to 375 degrees.
2. Rub an 8x8 inch baking dish with the cut sides of the garlic halves (discard the halves).
3. Coat the inside of the dish with 1 tablespoon of the butter.
4. In a large pot, combine the milk, cream, minced garlic, kosher salt, pepper, nutmeg and remaining butter.
5. Peel 1 of the potatoes and cut into 1/8 inch thick slices.
6. Add potato slices to the milk mixture (this will prevent discoloration) Repeat with the remaining potatoes.
7. Bring the milk mixture to a simmer over medium heat, stirring occasionally.
8. Cover and cook for 4-5 minutes.
9. Using a slotted spoon, transfer the potatoes to the prepared dish.
10. Pour remaining liquid over potatoes until almost covered, discard any remaining liquid.
11. Cover the dish with foil and bake for 40-45 minutes, uncover and bake until tender, the liquid is thickly bubbling, and the top is brown and crusty, about 20-25 minutes longer.
12. Remove from the oven and let stand 10-12 minutes, then serve.
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