John Myers
Ingredients for 4 servings:
- 4 large potatoes, mostly waxy
- 400 g cream
- salt and pepper
- Butter for the mold
- nutmeg
- possibly vegetable broth
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Quick in the oven, effective on the plate
Peel, wash, and halve the potatoes. Place them cut-side down on a chopping board and cut into slices approximately 5 mm thick. Do not separate the slices; instead, place the sliced potato halves, cut-side down, close together in a buttered baking dish that is just large enough. Season with salt, pepper, and grate a little nutmeg over them. Pour in enough cream to almost cover the potatoes. Bake in an oven preheated to 180°C (convection oven is not recommended, as the tops of the potatoes will dry out too much) for about 45 minutes, until the tops are nicely browned. If necessary, add a little more cream after two-thirds of the cooking time, if the potatoes have already absorbed the first portion. To serve, remove the potato halves whole from the dish and place two next to each other on each plate. For a slightly lower calorie result, replace one-third of the cream with vegetable stock.
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