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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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We love this simple side dish with the flavor of tarragon. From Bon Appetit. Ingredients:
2 1/2 lbs russet potatoes, 1/4-inch slices |
2 cups whipping cream |
1 cup whole milk, do not use lowfat |
2 tablespoons fresh tarragon, finely chopped |
1/4 teaspoon ground nutmeg |
2 tablespoons fresh parsley, minced |
Directions:
1. Preheat oven to 375ºF.
2. Butter 8x8x2-inch glass baking dish.
3. Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
4. Season generously with salt and pepper.
5. Bring to boil over medium heat.
6. Reduce heat; simmer 4 minutes.
7. Using slotted spoon, transfer potatoes to prepared dish.
8. Pour cream mixture over.
9. Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
10. Let stand 10 minutes.
11. Sprinkle with parsley and serve.
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