Directions
- 1Heat 3 cups of heavy cream in a saucepan until just boiling.
- 2Add a couple of crushed garlic cloves, rosemary, thyme, and sage to the cream.
- 3Take the cream mixture off the heat once it starts to boil.
- 4Let the cream mixture steep for 20 minutes.
- 5Salt the hot cream heavily.
- 6Taste the cream to ensure it's slightly salty.
- 7Spray the inside of a muffin tray with oil.
- 8Make small handles out of aluminum foil and place them inside each muffin cup.
- 9Peel Yukon Gold potatoes.
- 10Strain the steeped cream directly into a bowl.
- 11Slice the peeled potatoes on a mandoline using setting number two, directly into the cream mixture.
- 12Fill the muffin cups with the potato slices.
- 13Pour the remaining cream over the potatoes in the muffin cups.
- 14Dot each potato cup with a tiny bit of butter and a little bit of Maldon salt.
- 15Bake in a 400-degree Fahrenheit oven for about an hour.
- 16Let them set for about 10 minutes after baking.
- 17Serve on a cake stand.
Ingredients
- 3 cups heavy cream
- 2 garlic cloves
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig sage
- oil
- Yukon Gold potatoes
- butter
- Maldon salt
Equipment
saucepanmuffin trayaluminum foilmandolinebowlstraineroven
Tips
- For an easier version, skip peeling potatoes or steeping cream with herbs and garlic.
- Potatoes soak up a lot of salt, so the cream should taste a little salty.
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