Instructions
1. Slice with intention
Peel potatoes. Using a sharp knife (no mandoline needed), slice ⅛-inch thick—about the width of a nickel. Pro tip: Keep slices uniform so they cook evenly. Place in a bowl of cold water as you work to prevent browning; drain and pat completely dry before layering (water = watery sauce).
2. Butter the vessel
Generously butter a 9×9-inch ceramic or glass baking dish. Why ceramic? It distributes heat gently for even cooking without scorching cream.
3. Layer like a pro
Arrange potato slices in the dish in slightly overlapping concentric circles or a loose shingle pattern—do not pack tightly. Gently separate slices with your fingers to create channels for cream to flow between layers. This is non-negotiable: trapped steam = soggy potatoes.
4. Build the cream infusion
In a liquid measuring cup, whisk room-temperature cream, ¾ cup Parmesan, thyme, nutmeg, garlic (if using), salt, and pepper until smooth. Taste it: It should be slightly overseasoned—the potatoes will mellow it as they absorb.
5. Pour with purpose
Slowly drizzle cream mixture over potatoes, starting at the edges and working inward. Tilt dish gently to help liquid seep between layers. Do not stir—you’ll disrupt the delicate layering.
6. Crown and tent
Sprinkle remaining ¼ cup Parmesan evenly over the top. Tent loosely with foil (shiny side down)—do not let foil touch cheese or it will stick.
7. Bake in two acts
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