Potato Love

Who doesn't love potatoes? Mashed, fried, stuffed, hashed, roasted, baked, tots. I can go on and on. This recipe is made two ways, one incredibly rich and decadent, the other a little more sensible. Both are incredibly good, and easy to make!

Potato Love

6-8 Baking Potatoes
2 cloves of garlic, minced
1 1/2 c heavy cream
1 1/2 c freshly grated Parmesan cheese
4 T butter
salt & pepper

Oven at 375 degrees.  Grease a 10 - 12 inch skillet oven proof skillet or casserole. Slice potatoes very thinly on a mandolin or with a knife.  Mince the garlic and add to the cream. Place a layer of potatoes on the bottom of the dish, overlapping like shingles. Sprinkle with salt, pepper, Parmesan and drizzle with cream. repeat layers until all potatoes are gone. Pour any remaining cream over the top, sprinkle any remaining cheese and dot with butter. Bake at 375 for 45 minutes, or until potatoes are done. Allow to rest for 15 minutes before cutting. Enjoy!

Potato Love II

Instead of  heavy cream and garlic:
One vidalia onion, sliced thinly and sauteed until caramelized.
12 oz. chicken broth or stock

Assemble the casserole the same, layering the stock and onions with the potatoes and Parmesan. Enjoy!


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