- 4 lbs. Potatoes
- 2 whole Garlic Cloves
- 1 – 1 1/2 T Sea Salt, or Kosher Salt
- 2 t fresh cracked Black Pepper
- 3/4 t freshly grated Nutmeg
- 2 1/2 c Heavy Cream
Preheat oven to 350°F
Crack the garlic cloves break them up slightly then rub the insides of a 9″x11″ baking dish. Set aside.
Peel and thinly slice the potatoes – @ 1/8″ thick. Put the sliced potatoes into a large bowl.
Season potatoes with sea salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly. Slap a potato slice against your tongue to test for seasoning. It should be noticeably seasoned but not overpoweringly so.
Layer potatoes into prepped baking dish, smoothing the top so everything is fairly level. Pour cream over potatoes just to the point where you can press down on the top layer and the potato slices disappear under the cream. Give a couple presses down on the potatoes then taste cream for seasoning again. You should just marginally taste the salt. Add a sprinkle more if needed.
Put in the oven and bake for a total of about 1 1/2 hours (larger batches will take longer, of course). Every 20 minutes or so, open oven and with the back of a large spoon, break the crust the cream is starting to form. On the final “crusting breaking” the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount. For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.
Remove from oven allow to cool a bit before serving. It will retain a napalm-like heat for at least 10-15 minutes.
Lay down newspaper on counter tops and peel potatoes over the newspaper. When all done – Roll up and compost or throw away~instantly clean counters!
If you are doing a large batch, put the peeled potatoes in a bowl of water to keep them from browning.
This is also a great time to hone your knife skills, but for a cheater method, slice with a mandolin or food processor slicing blade. Personally I prefer slicing by hand – it’s a bit meditative with the added risk playing with a sharp knife.
Recipe Source: WhiteOnRiceCouple.com