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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These are great but not for those watching their diet! Ingredients:
2 cups heavy cream |
2 cups half-and-half |
3 teaspoons chopped fresh garlic |
3 teaspoons salt |
1/2 teaspoon black pepper |
1 bay leaf |
3 1/2 lbs russet potatoes, peeled and cut into 1/8 inch slices |
1 1/2 cups sour cream |
1 cup shedded parmesan cheese |
Directions:
1. Preheat oven to 350°F Combine heavy cream, half n half, garlic, salt, pepper and bay leaf in a large pan. Bring to a simmer over medium low heat. Add potato slices and simmer uncovered 10 minutes.
2. Spread 3/4 c sour cream in the bottom of a 9x13 casserole dish. Cover with potato cream mixture. Top with remaining sour cream and then parmesan.
3. Bake uncovered 20 - 25 minutes or until hot and bubbling with a lightly browned top.
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