Courtesy of Chef Marc Felix and Elizabeth Ottolini
January/February 2007
- 1 tablespoon garlic, crushed
- 3 tablespoons butter, softened
- 4 cups heavy cream
- 1 tablespoon nutmeg
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 4 pounds russet potatoes
Preheat oven to 400 degrees. Combine garlic and butter and rub inside a large baking dish, coating bottom and sides. In a large bowl, combine heavy cream with nutmeg, salt and pepper. Peel potatoes and place in a bowl of water to keep from browning. Slice potatoes very thin on a mandoline and layer in bottom of baking dish. Spoon cream mixture over potatoes, just to cover. Repeat with next layers until finished. Cream mixture should just cover potatoes. Bake in oven for 40–50 minutes until top is browned.
