YumYum Divas YumYum Recipes: Potatoes in Herbed Cream, contributed by TwinLakesChef

Recipe Title: Potatoes in Herbed Cream

Contributed by: TwinLakesChef

Additional Credits for Recipe
You’ll never return to plain old scalloped potatoes after a taste of these spuds, rethought by Seattle-area chef Jerry Traunfeld, author of the forthcoming “The Herbfarm Cookbook” (Simon & Schuster, $35). “The technique of infusion works perfectly here,” says Traunfeld. “In addition to being fast, it allows just the right amount of flavor to be released into the cream, which in turn is absorbed by the potatoes, making them taste as if they were grown deep in an herb bed.”
Note to cooks: You can omit the cream and use additional milk in its place, but the top won’t brown quite as well. If you want to forgo the dairy altogether, substitute a rich chicken stock, infusing it in exactly the same way as the milk.

List of Ingredients
4 cloves garlic
1 cup whole milk
1/2 cup heavy (whipping) cream
3 sprigs fresh thyme, 4 inches each
2-inch sprig fresh sage
6 fresh bay leaves, torn into pieces, or 2 dried bay leaves
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon unsalted butter, cut into bits, plus additional for the dish
2 large russet potatoes (about 1 1/2 pounds)

Preparation
Using the side of a chef’s knife, smash the garlic cloves. Remove and discard the peels; set the garlic aside.
In a small saucepan over medium heat, bring the milk and heavy cream to a simmer. Add the garlic, thyme and sage sprigs, bay leaves, nutmeg and salt and pepper to taste and bring the mixture to a boil. Immediately remove the pan from the heat, cover and set aside to steep for 30 minutes.
Preheat the oven to 425 degrees. Butter a shallow 1 1/2-quart baking dish.
Peel the potatoes, cut them into 1/8-inch-thick slices and arrange them in the prepared baking dish.
Reheat the herbed cream over medium heat until the mixture begins to simmer. Immediately remove from the heat. Strain the herbed cream; discard the solids. Pour the cream over the potatoes, stirring to coat all of the slices. (The potatoes will not be completely covered.) Dot with the butter.
Bake the potatoes in the preheated oven for 15 minutes. Using the back of a large spoon, lightly press down on the potatoes that are not yet submerged in the cream. Bake until the top is nicely browned and the potatoes are tender, another 15 to 20 minutes.

Number of Servings: 4

Nutritional Analysis: Per serving: 314 calories, 6 gm protein, 38 gm carbohydrates, 16 gm fat, 58 mg cholesterol, 10 gm saturated fat, 486 mg sodium, 2 gm dietary fiber

Cookbook Category
Vegetables

General Cooking/Prep Method
Bake
Stovetop

Extra Features of Recipe
Difficulty Level-Moderate

Image
(Image by YumYumDivasADMIN)
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