Pommes Grand-Mère
2 lbs potatoes
3/4 tsp kosher salt
1/2 tsp white pepper
2 cups heavy cream
2 cloves garlic, minced
2 Tbs Dijon mustard
2 Tbs unsalted butter
1/4 cup Parmesan cheese, grated
Preheat oven to 350°F. Spray a 3-qt casserole with non-stick spray and set aside.
Slice unpeeled potatoes 1/8-inch thick. Layer potatoes in prepared casserole, seasoning each layer with salt and white pepper.
In a small saucepan, combine cream, mustard, garlic and butter. Heat to a boil over medium heat and pour over the potatoes in the casserole.
Cover casserole with foil and bake for 1 hour. Remove foil and top with cheese, then bake an additional 30 minutes.
3/4 tsp kosher salt
1/2 tsp white pepper
2 cups heavy cream
2 cloves garlic, minced
2 Tbs Dijon mustard
2 Tbs unsalted butter
1/4 cup Parmesan cheese, grated
Preheat oven to 350°F. Spray a 3-qt casserole with non-stick spray and set aside.
Slice unpeeled potatoes 1/8-inch thick. Layer potatoes in prepared casserole, seasoning each layer with salt and white pepper.
In a small saucepan, combine cream, mustard, garlic and butter. Heat to a boil over medium heat and pour over the potatoes in the casserole.
Cover casserole with foil and bake for 1 hour. Remove foil and top with cheese, then bake an additional 30 minutes.
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