2 teaspoons | olive oil *use to grease 9x13" pan |
2 cloves | garlic chopped finely |
3/4 cup | heavy cream |
2 pounds | equivelent to 4 medium size Russet, 1 medium - Ryan rinsed well, dried ad peeled |
2 cups | Viva Low Fat 1% Milk, 1% + more if needed |
1/4 teaspoon | salt |
1/8 teaspoon | black pepper |
equipment needed | |
• cutting board | |
• microplane or zester | |
• 1 medium mixing bowls | |
• 1 whisk | |
• 1 peeler | |
• 8-10” chef’s knife or hand-held chinese mandoline | |
• 1 baking pan - 9" x13" | |
• 1 spatula – rubber | |
• plastic wrap/film | |
• aluminum foil | |
general equipment | |
• paper towel | |
• spoons for tasting |
Preheat oven to 425 degrees.
With the allotted olive oil, grease the sides and bottom of the 9” x 13” baking dish.
In a medium mixing bowl add the chopped garlic, heavy cream, salt and pepper together.
Peel the potatoes then quickly slice into 1/8" thick rounds (or thinner if you have a mandolin slicer) then add quickly into the bowl with cream mixture. To avoid the potatoes becoming oxidized (change colors) toss them evenly in the cream mixture.
After all the potatoes have tossed in cream, transfer and spread them out in an even layer across the greased baking dish.
Next, pour the milk over the potatoes until they are just covered. You may need a little more or less milk, depending on how many potatoes you cut and to what thickness.
Bake uncovered for 30-40 minutes. When potatoes are tender and a golden brown, they are almost done done. When most of the milk has evaporated and the bubling has subsided, they are ready.
Let cool for 5 minutes before serving, to assure they cool and the redidual liquid thickens, before serving.
TIP: If prepping the night before, cut and keep the potatoes soaking in water in the fridge. Strain well, then blot with a clean kitchen towel to remove excess moisture before tossing into the bowl with cream mixture.
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