Author Mike Colameco learned how to make this indulgent custardlike potato dish from French chef Alain Senderens. This recipe first appeared in our December 2013 issue along with Colameco's article All is Calm, All is Bright.
- 1 clove garlic, peeled and sliced in half
- 2 tbsp. unsalted butter, for greasing
- 1 1⁄2 cups heavy cream
- 4 large russet potatoes, peeled
- Kosher salt and freshly ground white pepper, to taste
- 1⁄4 cup grated parmesan (optional)
Heat oven to 350°. Rub cut sides of garlic over the inside of a 9" × 13" baking dish; grease with butter and set aside. Place cream in a large bowl. Using a mandoline, thinly slice potatoes lengthwise. Add to cream and season with salt and white pepper; toss to combine. Working with one slice of potato at a time, lay potatoes in prepared dish, overlapping slightly and arranging layers perpendicular in each layer. Pour remaining cream over the top; sprinkle with cheese, if using. Bake until golden brown and potatoes are tender, about 1 hour.