ChefXi OfficialIndulgently creamy and starch-heavy potatoes layered with butter and heavy cream, baked until bubbly and golden.
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with some of the butter.
In a small saucepan, combine the heavy cream, remaining butter, minced garlic, nutmeg, salt, and pepper. Heat over low until the butter melts.
Layer the potato slices in the prepared baking dish, slightly overlapping them.
Pour the cream mixture evenly over the potatoes. Gently shake the dish to ensure the cream gets between the layers.
Cover with foil and bake for 45 minutes. Remove foil and bake for another 20 minutes until the top is golden brown and potatoes are tender.
If the top browns too quickly, tent loosely with foil again.
Using Yukon Gold potatoes is key because their natural starch helps create a creamy sauce without needing a flour roux. Slicing them uniformly ensures even cooking. Inspired by classic farmhouse comfort.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.