I'm doing a new thing. I'm adding my untested recipes to my Evernote Recipes Notebook before adding them to this website. Once they pass my test they might get added. I'm finally getting around to posting the winners from Christmas 2009. I hope you love them as I did. From BHG
Ingredients
- 3 cups whipping cream
- 1 large clove garlic, minced
- 2 Tbsp. butter, softened
- 4 lb. red potatoes, peeled and thinly sliced
- 4 oz. Parmesan cheese, grated
- 2 Tbsp. snipped fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. freshly ground pepper
- Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)
Directions
- Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat.
- Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.
- Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.
Nutrition facts
Calories 382, Total Fat (g) 27, Saturated Fat (g) 17, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 1, Cholesterol (mg) 96, Sodium (mg) 384, Carbohydrate (g) 29, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 8, Vitamin C (DV%) 40, Calcium (DV%) 16, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet
Comments