Mixed New Potatoes with Sage and Garlic Cream
(I don't have her recipe, but I saw her do this on a Thanksgiving special).
2 lb. mixed small red, gold and purple potatoes (Trader Joe's sells a 2-lb. bag)
2 cups heavy cream
A big bunch of fresh sage
Half a head of garlic, roughly chopped (no need to peel)
Salt, pepper and nutmeg to taste
A little milk, if needed
A big handful of Parmesan cheese
Preheat the oven to 425*
Quarter the potatoes lengthwise and spread them out in a buttered 9 x 13" baking dish.
Meanwhile, simmer the cream with the sage and garlic until well flavored. Season to taste and strain over the potatoes, adding milk if necessary to come halfway up the potatoes. Sprinkle with the cheese.
Bake until the top has browned and the cream has reduced and thickened, about half an hour.
These were such a hit.
(I cut the potatoes ahead and left them in water. I simmered the cream ahead as well, and re-heated it when I assembled the dish. SO easy, and much better than my usual Gratin Dauphinois with ham.
(I don't have her recipe, but I saw her do this on a Thanksgiving special).
2 lb. mixed small red, gold and purple potatoes (Trader Joe's sells a 2-lb. bag)
2 cups heavy cream
A big bunch of fresh sage
Half a head of garlic, roughly chopped (no need to peel)
Salt, pepper and nutmeg to taste
A little milk, if needed
A big handful of Parmesan cheese
Preheat the oven to 425*
Quarter the potatoes lengthwise and spread them out in a buttered 9 x 13" baking dish.
Meanwhile, simmer the cream with the sage and garlic until well flavored. Season to taste and strain over the potatoes, adding milk if necessary to come halfway up the potatoes. Sprinkle with the cheese.
Bake until the top has browned and the cream has reduced and thickened, about half an hour.
These were such a hit.
(I cut the potatoes ahead and left them in water. I simmered the cream ahead as well, and re-heated it when I assembled the dish. SO easy, and much better than my usual Gratin Dauphinois with ham.