Description
An easy side dish that taste like it is loaded with cheese, but actually doesn’t have any. It can be assembled a day ahead which makes it perfect for entertaining.
Ingredients
Scale
- 2 garlic cloves, peeled and sliced thinly
- 4 pounds Yukon Gold potatoes (about 8 medium)
- 1–1/2 cups heavy cream
- 2–1/2 cups milk
- 1 sprig of fresh thyme (about 1 teaspoon of fresh thyme leaves)
- 1/8 teaspoon freshly grated nutmeg
- 1–1/2 – 2 teaspoon kosher salt
- 1/2 – 1 teaspoon white pepper
Instructions
- Preheat oven to 375° F. Lightly grease a 3-quart baking dish, set aside.
- Remove thyme leaves from the stem. Set aside. Slice garlic into thin slices, set aside.
- Peel potatoes, and cut into 1/8-inch-thick rounds with a mandolin or V slicer.
- In a medium-large saucepan, heat the heavy cream, milk, garlic slices and thyme over medium-high heat.
- Carefully add the potatoes to the saucepan and bring to a simmer. Add the nutmeg and stir carefully as to not break up the potato slices.
- Reduce heat and simmer for 10-15 minutes. Add the 1 teaspoon salt and 1/2 teaspoon white pepper and taste. Add remaining salt and pepper as desired.
- Spoon the potato mixture into prepared dish. Cover dish with aluminum foil.
- Bake for 45 minutes or until potatoes are tender when the tip of a knife is inserted. Remove foil; increase oven temperature to 425° F. Continue baking until potatoes are bubbly and browned.
- Let cool 20 minutes so the sauce is reabsorbed into the potatoes. Serve warm.
Notes
This dish can be assembled a day before a stored covered in the refrigerator. Remove from the fridge 30 minutes before baking to come to room temperature.
Nutrition
- Serving Size: 1 cup