Ingredients and Weight:
- Russet potatoes, peeled and thinly sliced: 2 pounds
- Heavy cream, warmed: 4 cups
- Whole milk: 2 cups
- Salted butter, cold and cut into 1/2-inch cubes: 1/2 pound
- Yellow onion, thinly sliced: 1 medium
- Garlic, minced: 3 cloves
- Fresh thyme leaves, chopped: 2 teaspoons
- Salt and freshly ground black pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
2 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the potato slices, heavy cream, milk, butter, onion, garlic, thyme, salt, and pepper. Stir to combine.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Cover the dish with aluminum foil and bake for 1 hour.
- Uncover and bake for another 1 hour, or until the potatoes are tender and browned on top.
Nutritional Information:
- Serving size: 1 cup
- Calories: 350
- Fat: 20g (saturated fat: 12g)
- Cholesterol: 70mg
- Sodium: 350mg
- Carbohydrates: 30g (fiber: 2g, sugar: 5g)
- Protein: 7g
Dish Characteristics:
- Creamy and velvety texture
- Tender potatoes with a crispy top
- Rich and flavorful with a hint of thyme
- Perfect comfort food for fall and winter gatherings
User Comments:
- "These potatoes were a hit at my Thanksgiving dinner! They were so creamy and flavorful." - Jessica R.
- "I love the crispy top on these potatoes. It's the perfect balance to the creamy interior." - Sarah M.
- "The thyme gives these potatoes a wonderful earthy flavor. I will definitely be making them again." - John P.
Special Precautions and Tips:
- For a chewier texture, use Yukon Gold potatoes instead of Russet potatoes.
- If you don't have heavy cream, you can use all milk.
- Make sure to thinly slice the potatoes for even cooking.
- Let the potatoes rest for 10-15 minutes before serving to allow them to set.
