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Nigel slater's potatoes

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“I made this in a cast iron skillet and it is a really great indulgence. We ate smoked sausage and green beans ith it. Yummmy!”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs potatoes (red or a waxy type is best, Or a litttle more)
  • 2 cloves garlic (peeled)
  • butter, just enough to cover the baking dish very thickly
  • 2 -2 12 cups heavy cream, enough to cover potatoes (about)

Directions

  1. Set oven to 325F.
  2. Peel the potatoes and slice them thinly (1/8 in, thick).
  3. If the garlic is really juicy, cut the cloves in half and rub them all around an earthware or cast iron dish.
  4. A 9-by-13 Inch pan works well if you are using 2 1/2 to 3 lbs of potatoes; a 10-inch skillet will work for 2 lbs, pressing down to release the juices.
  5. Otherwise it might be better to slice the garlic thinly and tuck the slices between the potatoes.
  6. Smear the dish generously with butter.
  7. Please don't be stingy- you are only cheating yourself.
  8. Lay the potatoes in the dish,orderly or positively hugger-mugger, it matters not, seasoning with salt and black pepper as you go along.
  9. Pour the cream over the potatoes-it should just come to the top of the slices.
  10. Bake 1 to 1-1/2 hours until the potatoes are virtually melting into the cream.
  11. Enough for 6 as a side dish.

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