I made this delicious mess to go with this year’s Easter dinner which also included spareribs, asparagus, & beets. I was aiming for something creamy & cheesy, & I added in a little black garlic for good measure.
Ingredients:
- 2 1/2 pounds red potatoes
- 2 cloves black garlic, smashed
- 1 1/2 C heavy cream
- 1 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt & ground pepper (to taste)
- 1 C smoked Gouda cheese, grated
- 1 C Colby cheese, grated
- 1/2 C sharp Cheddar cheese, grated
Instructions:
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Preheat oven to 375F.
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Peel potatoes, and place in a bowl of water to prevent discoloring.
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Spray inside of a 2 qt casserole dish with cooking spray.
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Heat cream, milk, nutmeg, black garlic, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper, if desired. Remove from heat.
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Using a mandolin, slice potatoes 1/8 inch thick. Watch your fingers with the mandolin! They are a great invention, but dangerous!
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Layer potato slices into your casserole dish artfully. I got excellent results by layering some potatoes, then some grated cheese, then potatoes again. Save some cheese to sprinkle over the top.
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Pour warm cream mixture over top. Gently push potatoes down, to make sure they are all covered with the cream mixture.
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Sprinkle with remaining cheese. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes. Cover with foil if cheese begins to brown too much.
- Serve while hot & bubbly!