July/August 2008
- 1 tablespoon garlic, crushed
- 3 tablespoons butter, softened
- 4 cups heavy cream
- 1 tablespoon nutmeg
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 4 pounds Russet potatoes
Preheat oven to 400.
Combine garlic and butter, and rub inside of baking dish, bottom and sides. Combine heavy cream with nutmeg, salt and pepper in large bowl.
Peel potatoes and place each one in a bowl of water to keep from browning. Slice potatoes very thinly on a mandoline, and layer in bottom of baking dish. Spoon cream mixture over the potatoes, just to cover. Repeat with next layers until finished. Cream mixture should just cover potatoes.
Bake for 30 minutes, then lower oven temperature to 350 for 15 minutes until browned on top. A small knife inserted in center should meet with no resistance.
