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Potatoes Patio

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

Hands-on time 25 mins
Total time 1 hr, 40 mins
Yield Makes 10 to 12 servings
A mixture of Gruyère and Parmesan cheese makes luxurious baked Potatoes Patio all the more delicious.

Ingredients

  • 2 cups heavy cream
  • 1 3/4 teaspoons table salt
  • 1 garlic clove, pressed
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 2 cups freshly grated Gruyère cheese
  • 2 tablespoons freshly grated Parmesan cheese

How to Make It

  1. Preheat oven to 350°. Stir together first 5 ingredients in a medium bowl. Let stand 5 minutes.

  2. Arrange a single layer of potatoes in a buttered 13- x 9-inch baking dish. Pour 1/4 cup cream mixture over potatoes; sprinkle with 1/4 cup Gruyère cheese. Repeat layers 7 more times. Top with Parmesan cheese.

  3. Bake, covered with aluminum foil, at 350° for 45 minutes. Uncover and bake 15 to 20 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 10 minutes.