Presented by House & Barn
- 8–9 russet potatoes, peeled
- 5–6 shallots, minced
- 4 cloves garlic, minced
- 1 1/2 T chopped fresh rosemary and thyme, mixed
- Salt and pepper, generous amount
- Heavy cream to cover, about 1 1/2 quarts
- 1 tsp. (or less, to taste) ground nutmeg
Cut potatoes crosswise into 1/8-inch thick slices, keeping sliced potatoes together to resemble a whole potato. (This makes them easier to arrange for baking.) Place potatoes in a greased rectangular baking pan, about 12×8, with a depth of 2 to 2 1/2 inches. Scatter shallots, garlic, and herbs across the top. Season generously with salt and pepper. Slowly pour cream evenly over pan until it reaches the top of the potatoes. Sprinkle lightly with nutmeg.
Place in an oven preheated to 350ºF. Baking time varies with type of oven: If using a convection oven (with a fan), bake for about 60 to 70 minutes until cream is reduced and potatoes are fork-tender; in a traditional home oven (without a fan), check potatoes after 1 1/2 hours and continue cooking for up to an additional 1/2 hour until done.
To serve, use a large spoon to scoop out half-sections of potato and stand them upright on plates to appear stacked. Spoon some cream from the pan over the potatoes. Optional: Toasted breadcrumbs may be sprinkled on the potatoes for an attractive presentation that also adds an appealing bit of texture.
Serves 8 or more