Potatoes with Salt, Pepper, Nutmeg

• 总时间: 47 minutes

配料

Potato Base

2 lbs (900 g) Yukon Gold potatoes, thinly sliced

2 cups heavy cream

1 cup whole milk

2 garlic cloves, minced

1 tsp salt

½ tsp black pepper

¼ tsp nutmeg (optional)

1½ cups Gruyère cheese, shredded

2 tbsp butter, for greasing

Fresh thyme, for garnish

步骤

Prep potatoes: Wash and peel (optional) Yukon Gold potatoes. Slice very thinly using a mandoline or sharp knife.

Make cream base: In a small saucepan, heat cream, milk, garlic, salt, pepper, and nutmeg until just warm. Do not boil.

Layer the wreath: Grease a bundt pan or round baking dish with butter. Arrange potato slices in overlapping layers, sprinkling Gruyère between each layer.

Pour and bake: Gently pour warm cream mixture over the layered potatoes. Tap pan to release air bubbles.

Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.

Serve: Let cool slightly, then invert onto a serving plate. Garnish with fresh thyme. Slice and serve warm rich, creamy, and irresistibly cheesy.