September 20, 2015
Slice potatoes thinly and as evenly as possible (about 1/10th of an inch). Use a food processor or a mandolin if you have one (or good ole-fashioned elbow-grease always works too)! Don't rinse after slicing or you will lose all that precious starch.
Combine the sliced potatoes, garlic, milk, salt and nutmeg in a large saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes 8 Minutes , stir the potatoes and scrape the bottom of the pan gently to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
Transfer half of the potatoes to the baking dish, sprinkle with cheese (hold some back for garnish) and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream & finally top with sour cream, smooth with a wooden spoon. Garnish with Gruyere cheese and love.
Bake for 35 to 40 minutes 35 Minutes , until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes 5 Minutes before serving. Slice and serve these decadent potatoes to the man of your life, he'll love 'em.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)