Actually not my taters
Recipe courtesy of Tyler Florence/www.foodnetwork.com
Episode# BW2D14
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves chopped
1/2 teaspoon ground nutmeg
butter
2 lbs russet potatoes peeled and cut into 1/8 inch slices
salt and freshly ground black pepper
1/2 cup grated parmesan plus more for broiling (we use parmesan reggiano to taste, forget that 1/2 cup thing)
Preheat oven to 375.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. I use a 9 by 13 inch aluminum cake pan and it works great. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat then pour a little over the potatoes. Top with some grated parmesan. Make two more layers. Bake uncovered for 45 minutes. Sprinkle some more parmesan and broil until cheese browns, about five minutes.
We don't do the end broil because usually the cheese looks browned enough when they come out and since we use more cheese than the recipe calls for, what's the point?
Kelly, the Freak says "I hope this satisfies your relentless pursuit of potatoes!"
Happy Cooking!
Smoke Freak and Wifey
Recipe courtesy of Tyler Florence/www.foodnetwork.com
Episode# BW2D14
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves chopped
1/2 teaspoon ground nutmeg
butter
2 lbs russet potatoes peeled and cut into 1/8 inch slices
salt and freshly ground black pepper
1/2 cup grated parmesan plus more for broiling (we use parmesan reggiano to taste, forget that 1/2 cup thing)
Preheat oven to 375.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. I use a 9 by 13 inch aluminum cake pan and it works great. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat then pour a little over the potatoes. Top with some grated parmesan. Make two more layers. Bake uncovered for 45 minutes. Sprinkle some more parmesan and broil until cheese browns, about five minutes.
We don't do the end broil because usually the cheese looks browned enough when they come out and since we use more cheese than the recipe calls for, what's the point?
Kelly, the Freak says "I hope this satisfies your relentless pursuit of potatoes!"
Happy Cooking!
Smoke Freak and Wifey
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