{ AMAZING POTATOES }

This is a recipe my mom and I discovered a few years ago and forgot about it until recently.

These potatoes are baked in garlic and herb-infused heavy cream, and they are TO DIE FOR.This is a great additional to any dinner party and an easy, but impressive dish. We served these with grilled mushrooms and a green salad for Easter.

I dare you not to fall in love with these AMAZING POTATOES!

{ ingredients }

  • 4 pounds mixed baby potatoes (Red Bliss, Peruvian Purples or Fingerlings)
  • 2 1/2 cups heavy cream, plus some to cover
  • 4 tablespoons butter (1/2 stick)
  • 3 sprigs each fresh thyme & rosemary
  • 3 garlic cloves, roughly chopped
  • Salt & pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup grated Gruyere or Parmesan

{ directions }

  1. Preheat oven to 400 degree F.
  2. Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
  3. Add the cream, butter, herbs, nutmeg, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
  4. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), you want to go 3/4 of the way up the potatoes.
  5. Sprinkle the cheese evenly over the top and bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

{ Keep cooking with love & light }

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