Crusty Potatoes In Cream
From notyourmomma 16 years ago
- 60 minutes to make
- Serves 6
Using my pampered chef slicer makes the best even thin thin slices to make homemade au gratin potatoes a cinch. These are rich and creamy and should only be eaten once in a great while. Tonight was the night.
Ingredients
- 1 tablespoon of bacon fat (I know but I had some sitting there) shopping list
- 6 medium yellow potatoes, peeled, soaking in water shopping list
- 1 large yellow onion shopping list
- 1 teaspoon of salt shopping list
- 1/2 teaspoon of pepper shopping list
- 3 to 4 passes of nutmeg on the microplane shopping list
- 3 tablespoons of butter shopping list
- 1 cup of heavy cream shopping list
- 1/4 cup of parmesan cheese shopping list
How to make it
- Preheat oven to 350 degrees.
- Using a mandoline or vegetable slicer, slice the potatoes as thin as possible and as evenly. Pat dry
- Slice onion thinly, cut in quarters. You really want it slivered..
- Grease the bottom of a nine inch glass pie pan.
- *bacon fat is wonderful and I have done it with duck fat and that will make you swoon.
- Layer the potato pieces evenly across the bottom of the plate about 1/3 of the slices.
- Sprinkle lightly with salt and pepper, nutmeg.
- Top with 1/2 of the onions.
- Dot with butter.
- Repeat the layering process ending with the potatoes.
- Put pie pan on a cookie sheet in case of spillover in your oven.
- Slowly pour the cream over the potatoes.
- Dot with a little more butter ( if you dare)
- Finally sprinkle with the parmesan cheese.
- Bake one hour to one hour and ten minutes until the potatoes are tender and the top is golden brown.
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The Rating
Reviewed by 16 people-
Our home is never without potatoes and onions. This recipe looks so yummy I can taste it now ;-)
lor
in Toronto loved it
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Sounds fabulous!! Saving this one! And as for the bacon grease, well, even Emeril says "pig fat rules"!!
sparow64
in Sweetwater loved it
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This is a must try! Nutmeg.. who'd a thought?
linebb956
in La Feria loved it
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