Potatoes and Cream

Renee Muller

Recipe By Renee Muller

Cooking and Prep: 1 h
Serves: 10
Contains:

Preference: Dairy
Difficulty: Easy
Occasion: Shavuot , Chanukah , Nine Days
Diet: Vegetarian , Pescetarian
Source: Whisk by Ami Magazine

Ingredients (8)

Main ingredients

2 tablespoons flour
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 cups heavy cream
1 cup milk
pepper to taste
10 medium-sized yellow potatoes
2 teaspoons salt
1 cup sour cream

Start Cooking

For the Cream

In a small saucepan, combine heavy cream, sour cream, milk, flour, garlic and seasonings. Stir until combined and mixture starts bubbling. Set aside.

Note:

This step can be done in advance.

For the Potatoes

Preheat oven to 350 degrees Fahrenheit.
Peel and thinly slice potatoes. Place them in individual ramekins (or in one large pie dish) with one slice slightly overlapping the next.
Pour the milk mixture over the potatoes, making sure they are mostly covered. Bake for 50 minutes, uncovered.
This dish can be served immediately or refrigerated and rewarmed.

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