Receta Potatoes in Cream...
Happy Birthday to my dear, sweet Dad - he's 79 years young today! If you're lucky enough to know my dad then you know what a truly gentle man he is - he is kind and generous (to a fault) and would give you the shirt of his back and probably his pants, too! He is always busy fixing something and loves to play golf - although, if you saw his swing you would think he was a contortionist. He's always up for a run to the grocery store/Sams/Costco, or a drive to see the grandkids, and while he could host his own right-wing-republican talk show where he could talk in depth about history or religion or politics, I believe his real talent is visible when he talks baby talk to his dog, Sadie-Ann-Marie. Only a real man can pull that off! So happy birthday Dad, you're the best man I know!
Million Dollar Potatoes...that's what the mister calls them, because they taste like a million bucks, but really, they should be called Million Calorie Potatoes because they are LOADED with calories...is that bad? I don't think so, let me remind you of what Julia Child said - which is my mantra:
Okay, this is not something you're going to make and eat every day, even though you'll want to - this is a once a year (or twice) kind of treat - something you'll make when you celebrate booking the last of your hotel rooms in ROME! (Some people wait until the last minute - I'm certainly NOT one of THOSE people...I only wait until the last WEEK because by then all of the moderately priced hotels rooms are book and I'm FORCED to stay in a nicer hotel!)
These could not be easier...potatoes are sliced, sprinkled with shredded Parmesan, then doused with cream...when they come out of the oven they are incredibly rich and decadent - creamy and cheesy - they will melt in your mouth!
The cream thickens and mixes with the Parmesan into one glorious sauce - which, if it helps, you can think of as gravy - you'll be hooked once you try potatoes this way - they are heart-stopping good!
Potatoes in Cream - Pots and Pins
3 to 4 yellow potatoes, scrubbed clean (I prefer these over russet potatoes because their skin is thinner and they tend to soak up a bit more of the cream)
- salt and pepper to taste
- 1/4 cup shredded Parmesan cheese
- 1 cup heavy cream
Preheat oven to 325 degrees. Slice potatoes, almost all the way through, into 1/4-inch slices. Put potatoes into a glass pie pan or baking dish. Sprinkle with salt and pepper - spreading open the slices as you go. Sprinkle with Parmesan cheese. Pour cream over all. Cover baking dish with foil and bake for one hour. Remove foil and place baking dish under broiler for about 2 minutes, just until potato tops are nice and crispy. To serve, spoon some of the cream over tops of potatoes ala gravy.
“I come from a family where gravy is considered a beverage.” ~ Erma Bombeck