POTATOES BAKED IN CREAM
This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.
Provided by Bev I Am
Categories Potato
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel onion as thinly as possible.
- Peel the potatoes and slice as evenly as possible, about 1/8" thick.
- In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
- Add the onion slices.
- Stir with a wooden spoon and cook until the onions are wilted and translucent.
- Add the cream and bring to a boil.
- Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
- Add nutmeg and season with salt and pepper.
- Simmer until the cream begins to thicken and the potatoes are almost tender.
- They should still have some resistance to the bite.
- **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
- Preheat the oven to 375 degrees F.
- In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
- (It is not necessary to grease the dishes first).
- **The casseroles can be assembled to this point well in advance of baking.
- The potatoes will not discolor since they are already partially cooked.
- Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
- Serves 6-8.
Nutrition Facts : Calories 540.8, Fat 46.1, SaturatedFat 28.7, Cholesterol 168.1, Sodium 67.7, Carbohydrate 29.1, Fiber 3.3, Sugar 1.6, Protein 5.4
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