"Simple but elegant, this side dish is always in demand at our restaurant. Be sure to use the heaviest cream possible." --The Victorian, Whitinsville, Massachusetts
10 to 15 small, red-skinned new potatoes
2 cups heavy cream
5 medium cloves garlic, finely minced
Salt and white pepper to taste
Chopped parsley or chives for garnish
Scrub potatoes in warm water. Slice them into 1/8-inch-thick slices. Place in an 8-inch-square pan. Add cream, garlic, salt, and pepper, and toss till completely mixed. Cover tightly with aluminum foil and make a hole in the center about the size of a half dollar. Bake in a 350 degree F oven for approximately 25 minutes or until potatoes are tender. Remove foil and bake another 10 minutes or until cream is bubbling and brown color shows on top. Garnish with chopped parsley or chives.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.