Essentially potatoes au gratin just kicked up a thousand notches! It is something I have been making the past few years with Christmas Prime Rib Roast dinner and they are so decadent and delicious.
Ingredients:
6 large Yukon Gold potatoes
1 1/2 cup heavy cream
2 garlic cloves, minced
3 whole cloves
2 whole allspice berries
1 whole star anise
1 whole cinnamon bark
Fresh sage, whole leaves
8oz brie
Plenty of salt to season
Pinch of white pepper
Pinch of ground nutmeg
Peel and slice your potatoes into 1/4 inch slices, then place the sliced potatoes into water so they don’t brown. Preheat your oven to 325°F.
Heat in saucepan heavy cream, garlic, 5 whole sage leaves, salt, pepper and the whole spices. Leave to warm on low until thickened slightly. After it has thickened, take it off the heat. Strain the cream with a fine strainer so the whole pieces are discarded. Drain your potatoes from water and toss them with the cream mixture.
Start layering the potatoes in a baking dish. In between the potato layers season with salt and a little of the cream. Once all the potatoes are used up, pour over the remaining cream.
Cover with foil and back in oven for 30 minutes. Remove foil after 30 minutes and add sliced brie covering the whole dish. Then top with 6-8 whole sage leaves. Place back in oven for another 25 minutes covered or until golden on top.
Recipe Borrowed from: https://www.poppycooks.com/
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