This time last year, I
was majorly gearing up for the holiday. After one year of cooking, there were
tons of things on my wish list.
So many in fact, that
I registered myself for Christmas and my birthday.
Totally normal.
But this year, I live
at my parent’s house.
All my pots, pans,
knives and kitchen odds and ends are boxed up and sitting in my storage unit.
Unused and lonely.
So what does a girl
put on her wish list when everything she needs is provided for the time being
by mommy and daddy?
Beyond world peace and
a personal masseuse, here is my list in a nutshell…
New running shoes
since I have worn away all the traction and have started sliding all over the
softball field. And I don’t mean sliding into home.
Spin shoes. When you
cook and eat as much as I do, exercise is a must.
Cash. To put in my
savings account to go towards my future home. A home that hopefully has an
awesome oven to cook these potatoes in.
These potatoes were so
good that a large casserole dish full of tasty potatoes yielded NO leftovers.
Lindsey B was bumming
when I didn’t bring them into work for her to sample.
You will need…
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground
nutmeg
Butter
2 pounds russet potatoes, peeled and cut
into 1/8-inch thick slices
Salt and freshly
ground black pepper
1/2 cup grated
Parmesan, plus more for broiling
Preheat the oven to
375 degrees F.
In a saucepan, heat up
the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating
up, butter a casserole dish. Place a layer of potato
in an overlapping pattern and season with salt and pepper.
Remove cream from
heat, and pour a little over the potatoes.
Top with some grated Parmesan.
Make
2 more layers.
Bake, uncovered, for 45 minutes.
Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
If I were you, I would
double this bad boy. You are going to want leftovers.
Love and Beer Floats
Angela
P.S. Please note that
cookbooks are not on the wish list. The bookshelf is full.
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