A simple, yet elegant dish. Real cream gives this a gourmet taste.
Servings: 8
- 6 each potatoes
- 3 cups cream
- 1 cup Parmesan cheese
Spread, or shingle, the sliced potatoes into a shallow, oven-safe casserole dish. Season with Kosher salt and ground white pepper. Pour the heavy cream over the potatoes, top with shredded Parmesan cheese, place into a 400-degree convection bake oven and cover with foil. Allow them to bake for 45 minutes and then remove the foil and bake another 15 to 20 minutes until bubbling in the middle and golden brown on top. The potatoes are done when I knife or skewer is inserted and there is not resistance. Remove pan from oven and let set for five minutes before serving.
Per serving (excluding unknown items): 336 calories; 25g. fat (67.1% calories from fat); 8g protein; 20g carbohydrate; 1g dietary fiber, 86mg cholesterol; 225mg sodium. Exchanges: 1 grain (starch); 1/2 lean meat; 4 1/2 fat.
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