Baked Potatoes in Garlic Cream

When Eugene and I got married 5 years ago, one of the gifts we got was a fancy mandoline slicer. It was the kind that came with multiple blades and plates for making everything from waffle fries to diced vegetables and matchsticks. Despite all the extra bells and whistles, the one blade we used most often was the simplest one that made perfectly thin slices of whatever vegetable you put in it.

The vegetable we chose was the potato, and we went through a period of making thinly sliced potatoes au gratin nearly everyday for far too long. I love that recipe. It's a simple mix of thinly sliced potatoes, garlic, butter, and cream, roasted until the potatoes are super crisp.

Over the years, I set that mandoline aside (it's currently collecting dust in a cabinet--er...sorry whoever gave that to us) in favor of a $15 handheld mandoline that makes the thin slices we love with a lot less fuss. I use it for cucumbers and radishes, and just about anything else that it will take.

A few days ago, I was hunting around the fridge for something to cook,  when I came across a few fogotten potatoes and decided to resurrect that long ago favorite recipe.

Only problem? I was already baking a cake for a party we were going to and didn't want to change the oven temp. Hence this lovely baked potato dish. Same ingredients as the gratin, but slightly different technique and lower bake.

And the results? Ohmygodsogood.

We ate half of these for dinner, then the rest with breakfast the next day. Rich. Decadent. Easy. So good.

Baked Sliced Potatoes in Garlic Cream
serves 4

3 large Idaho potatoes, washed and unpeeled
6 garlic cloves
1 cup heavy cream
3 tablespoons butter, sliced thinly plus more for greasing pan
1 tablespoon chopped rosemary
Salt and pepper
Minced chives for garnish, if desired

Butter an 8" round baking dish all along the bottom and sides. Preheat your oven to 350 degrees F.

Set your mandoline to the thinnest level possible and slice your potatoes (skins on) into paper-thin slices. Place in a bowl filled with ice water.

In a blender, combine the garlic and heavy cream. Puree until smooth. Stir in 1/2 teaspoon of salt.

Layer the potato slices with just a light overlap all the way around your baking dish, covering the bottom completely. Scatter with a few slices of butter and some of the rosemary, then repeat with the rest of the potatoes. Top with a few final slices of butter and a generous sprinkle of salt and freshly ground black pepper, then pour in the garlic cream, allowing it to soak down on all sides.

Bake for 30-40 minutes, or until the top of the dish is slightly golden and the whole dish is bubbling. Scoop into dishes and top with minced chives.


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