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| Spudlucioius! |
I just kind of assume it's the French who had the culinary genius to bake ultra-thin layers of potato in cream. I mean, just look at that photo. Magnifique, n'est pas? It's a work of art!
Three kitchen utensils make this recipe a breeze to prepare: first and foremost is a mandolin. No kitchen should be without one. Next is a scale. How many times have you told yourself you were going to get one? You need two pounds of spuds. And last, but not least, a garlic press. Or a micro-plane. Okay, that's four.
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| A mandolin makes easy work of slicing potatoes. Always guard your fingers and never look up while slicing. Keep your eyes on the task at hand. |
Use large starchy Idaho potatoes, not red or yellow waxy ones. Use a good goat cheese. People who don't like goat cheese will love these potatoes. Trust me. This is Bon Appetit recipe. I used a flavored goat cheese instead of plain it called for and changed the process of preparing a bit.
- 1 cup whole milk
- 1 cup whipping cream
- 1 5-oz. log garlic and herbs goat cheese, softened
- 1 large garlic clove, pressed or finely minced
- 1 1/2 teaspoons regular table salt
- 3/4 teaspoon regular black pepper
- 1/8 teaspoon freshly grated nutmeg (do not omit)
- 2 pounds starchy potatoes, such as Idaho or Yukon Gold
Preheat oven to 400 F. Butter or spray a glass baking dish 11 x 7 x 2, which I prefer. But mine was out of commission at the time so I used an 8 x 8 which also worked.
Measure your milk and cream into a glass measuring cup and microwave until warm (not hot). Add your softened goat cheese and with the tines of a fork begin working it into the cream mixture so it dissolves. Add the garlic, salt, pepper and nutmeg. Taste and re-adjust seasonings, if necessary. Set aside.
Scrub and peel your potatoes. I don't peel, I just use a metal scrubbie to wash them well which removes some of the skin. Slice 1/8-inch thin. Save the largest slices to place on top of dish.
Place 1/3 of the potatoes on bottom of dish, overlapping slightly but neatly in rows. Whisk cream mixture and pour 1/3 on top. Continue layering and adding cream mixture 2 more times. I use the smaller pieces to place around the perimeter of the dish.
Bake uncovered for 1 hour and 10-15 minutes. Allow to rest a bit before serving.
