The easiest recipe and the one I've been making on a constant rotation for years! Make sure the potatoes are really nice and tender after the first portion of the baking (can take up to an hour to bake them until tender so don't worry) then once you add the cheese they will continue to cook and the top will get gloriously browned and bubbly. These are so wonderful, even along side something like braised short ribs or roasted chicken.
RECIPE:
2.5lb of Russet or Idaho Potatoes, sliced really thin
2 cups of Heavy Cream
2 Cloves of Garlic, smashed and peeled
Sprig of Sage
Pinch of Nutmeg
Plenty of Salt and Pepper
1/2 cup of Parmesan Cheese
8oz of Freshly Grated White Sharp Cheddar, Gruyere, Swiss or a combination of the 3
Printable recipe: http://www.laurainthekitchen.com
Instagram: @mrsvitale
00:00 - Intro
00:29 - Infuse Cream
01:29 - Slice Potatoes
03:12- Cover the Potatoes in Cream
03:44 - Bake Potatoes
04:00 - Top with Cheese
05:00 - Dig In!
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