Creamy Gold Potatoes
Description
I’m not going to lie to you — there is some work upfront on this dish. A mandoline helps to slice the potatoes uniformly and it speeds up the process. Once the potatoes are in the oven, you’re home-free until dinnertime. This dish works with the Beef Tenderloin in taste, oven temperature and cooking time. Leftovers are fabulous and will make you the envy of the company lunchroom.
Ingredients
5 lbs Yukon Gold potatoes
4 cups heavy cream
2 cloves garlic, minced
4 sprigs fresh thyme
1/2 cup dried bread crumbs
1/4 cup butter, melted
butter for pan
salt & pepper
Methods/steps
Preheat oven to 350˚F.
Peel potatoes and slice thin.
Meanwhile, place cream, 3 sprigs fresh thyme and garlic in a medium saucepan. Gently simmer over low heat for 5 minutes. Strain and set aside.
Butter a baking dish. Layer potatoes, seasoning each layer with salt and pepper. Pour cream over all. Place one sprig of thyme on top of the potatoes.
Mix bread crumbs and butter. Sprinkle over potatoes.
Bake at 350˚F for 70 minutes or until topping is golden and potatoes are tender.
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