Directions
- 1Add smashed garlic to a pot.
- 2Add thyme to the pot.
- 3Add rosemary to the pot.
- 4Pour heavy cream into the pot.
- 5Bring the cream to a boil, then add the butter.
- 6Add a large amount of salt.
- 7Let the mixture infuse for 20 to 30 minutes.
- 8After 20 minutes, strain the cream mixture.
- 9Thinly slice the potatoes using a mandoline.
- 10Butter the inside of a baking dish.
- 11Fill the baking dish with the thinly sliced potatoes.
- 12Pour the infused cream all over the top of the potatoes.
- 13Dot the top with butter and thyme leaves.
- 14Bake in a 350-degree Fahrenheit oven for one hour.
- 15After one hour, crank the heat up to 380 degrees Fahrenheit and bake for another 10-15 minutes, until golden and bubbly.
- 16Let the dish sit for about 15 minutes to allow the potatoes to soak up the liquid.
Ingredients
- 2 cloves garlic
- thyme
- rosemary
- heavy cream
- butter
- salt
- potatoes
Equipment
potmandolinebaking dishstrainerovenserving spoonfork
Tips
- The end result of mandolining the potatoes is worth the effort, creating soft, creamy, and savory potatoes with crispy edges.
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