Creamy. Buttery. Cheesy. Carb laden. Not for the calorie-watching or faint-hearted.
Serves 2
- 2 large or 3 medium Russet Burbank potatoes, washed, peeled and sliced thin
- 2 cloves garlic, sliced
- 1.5 - 2 cups cream
- 1 cup grated cheese (Any hard cheese like gruyere or cheddar)
- Sea salt and freshly ground black pepper to taste
Preheat oven to 160C.
Arrange the potato and garlic slices in an ovenproof baking dish. If you want to make sure you get laid, then arrange in a pretty overlapping pattern. If bedroom-boom-boom is out of the question, then just make sure it's evenly distributed, with about a half-inch of clearance to the top of the dish.
Season whipping cream with salt and pepper and pour over potatoes. The liquid should come to just under the top of the potatoes and not completely cover them. This is because the liquid will boil while in the oven and you don't want it to bubble over. Sprinkle a generous layer of grated cheese on the top and this potato puppy is ready to hit the oven.
Bake for 20 minutes until potatoes are tender, liquid has been absorbed and cheese is golden brown.
The rest of the Table for Deux at a Parisien Bistro menu here:
Appetizer: Pork Rillettes with Baguette and Cornichons
Entree: Steak with a Shallot and Red Wine Sauce
Dessert: Creme Brulee
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