- 1 pound russet potatoes, scrubbed clean
- 1 clove garlic, smashed
- 3/4 cup heavy cream
- Few grates whole nutmeg
- 1/4 cup grated Parmesan
- Salt and pepper
Preheat the oven to 450 degrees F.
Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Slice the potato in 1/4-inch thick circles. As you slice, add them to the heating cream in even layers. Once all of the potatoes have been added to the bubbling cream, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top. Place in the oven and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Cut in 4 pie shaped pieces and serve 2 wedges per person.
Recipe courtesy of Rachael Ray