I didn’t have very high of expectations for these potatoes. I liked the recipe because it was simple and something I’ve never made before. I was a bit skeptical, however. I really felt like there should have been some cheese somewhere in the recipe!
As it turns out, the recipe doesn’t need cheese. (I know. I was shocked.) It stands on its own sans cheese. Creamy and delicious. You’ll want to keep eating and eating. I know I did!
- butter, softened (for greasing)
- 2 lbs russet potatoes, peeled and sliced 1/8-inch thick
- 3 c. heavy cream
- 1 T. flour
- 1 bay leaf
- 1/4 tsp. freshly ground nutmeg
- kosher salt and freshly ground white pepper
- Preheat oven to 350 degrees. Brush a shallow 2 1/2 quart baking dish with butter.
- Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
- Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water and let stand 10 minutes before serving.