Rich with garlic and cream, this luxurious side dish only takes a little active time to pull together. Pop it in the oven to brown and bubble, then let it cool before serving.
Ingredients
7 oz Armanino Garlic Sauce (1 pouch)
3 cups heavy cream
1 teaspoon salt
butter for the baking dish
3 lbs large Yukon Gold potatoes, peeled and thinly sliced (about ⅛”)
salt and coarsely ground pepper
Directions
Place a rack in the lower third of the oven and preheat to 325°F.
Combine garlic sauce, cream and 1 teaspoon salt in a saucepan and bring just to a boil. Immediately remove from heat and let sit while you prepare the potatoes.
Peel and thinly slice the potatoes – about 1/8” thick – with a sharp knife or a mandolin.
Lightly butter the bottom and sides of a deep 9”x13” baking dish then arrange the potatoes in a single, slightly overlapping layer. Top evenly with a good pinch of salt and pepper.
Continue layering and seasoning with the remaining in potatoes.
Gently pour the garlic cream over the layered potatoes and bake until tender and lightly golden brown, 1 hour 20 minutes.
Increase the oven temperature to 400°F and bake for 10-15 minutes until the top is nice and golden brown.
Let the potatoes rest for 15 minutes to set a little before serving. Can be made several hours ahead and reheated in a 325°F oven for about 20 minutes util hot.
Chef’s Tips
For a more complex flavor, finely mince a few shallots, chives or scallions and sprinkle between the potato layers with the salt and pepper.
If you prefer to serve pre-cut wedges, line the baking dish with foil and once slightly cool carefully lift out of the dish and cut into pieces.
