Potatoes Baked in Milk & Cream
ediblejersey.ediblecommunities.com
The starchy russet potato is the only one to use; it softens as it absorbs the milk and cream and thickens the gratin like no other.
Ingredients
- 2 pounds (about 3) large russet potatoes, peeled and cut in ¼-inch-thick slices
- 1½ cups whole milk
- 1½ cups heavy cream
- Salt and freshly ground black pepper
- Freshly grated nutmeg
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