Garlic, cream, & potatos... it doesn't get much better than that!

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Serves 6


2 1/4 lbs blue or purple potatoes 

2 large cloves garlic 

2 tablespoons butter, softened 

2 1/2 cups heavy cream 

pinch of nutmeg, freshly grated 

salt & pepper, to taste

  1. Preheat the oven to 325°F.
  2. Peel the potatoes and cut them into 1⁄8” thick slices.
  3. Cut the cloves of garlic in half and rub them around the inside of a cast-iron or earthenware dish.
  4. Butter the dish generously.
  5. Layer the potato slices in the dish.
  6. Season cream with nutmeg, salt, and pepper to taste.
  7. Pour over potatoes and bake for 1–1½ hours, until the cream has been absorbed by the potatoes, and tops are golden.


Photography by FOOD+STYLING by Carlo Geraci | PHOTOGRAPHY by Linda Pugliese

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