Kathleen's Potatoes Pascal
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 servings
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- butter for greasing baking dish
- 1 garlic clove, minced
- 4 large russet (baking) potatoes (2 1/2 lb total)
- Carbohydrate 14 g(5%)
- Cholesterol 58 mg(19%)
- Fat 16 g(25%)
- Fiber 2 g(6%)
- Protein 2 g(5%)
- Saturated Fat 10 g(50%)
- Sodium 165 mg(7%)
- Calories 203
Preparation Put oven rack in upper third of oven and preheat oven to 375°F. Butter a 13- by 9-inch glass baking dish. Scatter garlic in bottom of baking dish. Peel potatoes and cut into 1/8-inch-thick slices. Layer potatoes in dish, sprinkling each layer with some of salt and pepper, then pour cream over potatoes. Bake, gently tamping potatoes down occasionally, until tender and top is golden brown (cream will be slightly thickened), about 45 minutes.
Preparation Put oven rack in upper third of oven and preheat oven to 375°F. Butter a 13- by 9-inch glass baking dish. Scatter garlic in bottom of baking dish. Peel potatoes and cut into 1/8-inch-thick slices. Layer potatoes in dish, sprinkling each layer with some of salt and pepper, then pour cream over potatoes. Bake, gently tamping potatoes down occasionally, until tender and top is golden brown (cream will be slightly thickened), about 45 minutes.
