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.
- 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
Preheat oven to 375F.
Peel potatoes, and place in a bowl of water to prevent discoloring.
Spray inside of a 2 qt casserole dish with cooking spray.
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.
Using a mandolin, slice potatoes 1/8 inch thick. Watch your fingers with the mandolin! They are a great invention, but dangerous!
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.
Pour warm cream mixture over top. Gently push potatoes down, to make sure they are all covered with the cream mixture.
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!