Buttery Spud Dish (Printable Version)
# What You’ll Need:
01 -
5 pounds golden Yukon potatoes.
02 -
2 tablespoons plain butter.
03 -
2 cloves garlic, chopped fine.
04 -
1 tablespoon regular flour.
05 -
1 cup thick cream.
06 -
½ cup grated Parmesan, if you want.
07 -
1 teaspoon thyme leaves.
08 -
½ teaspoon sea salt.
09 -
½ teaspoon ground pepper.
# Steps To Make It:
01 -
Warm your oven to 400°F. Butter your ceramic dish. Cut potatoes super thin, about 1/16 inch thick.
02 -
Warm butter with chopped garlic. Sprinkle in flour to thicken. Let it cook briefly for a minute or two. Pour cream in slowly, stirring until it thickens up.
03 -
Mix in your Parmesan, thyme, salt and pepper till it's all blended nicely. Turn off the heat.
04 -
In a big bowl, mix your potato slices with the sauce. Stand them upright in your dish. Pour any leftover sauce on top.
05 -
Cover with some foil, cook for 30 minutes. Take foil off, then cook another 30 minutes till they look golden and feel tender.
06 -
Wait about 10 minutes before you dig in.
# Extra Notes:
01 -
You can put it together a day ahead.
02 -
Stays good in your fridge for up to 4 days.
03 -
A mandolin makes the potato slices perfectly even.