|I have posted this recipe once before, but it was buried in an Easter post and it truly merits its own posting. My friend Shannon, she makes such amazing cakes, gave me this recipe years ago. She had sent it to me as a scanned newspaper clipping originally. This is such a fantastic recipe for a dinner party because you can make it the night before, it looks impressive and it tastes amazing. You don't have to make it in advance if you would prefer to serve it straight from the dish, it's just as tasty.|
1 ½ cups whipping cream
1 cup milk
½ teaspoon each: dried thyme, salt and pepper
5 russet potatoes, peeled
1 sweet potato, peeled (can substitute russet potato)
3 cloves garlic minced
Heat oven to 400 degrees.
Combine cream, milk, thyme, salt and pepper in a large pot. Cut russet potatoes and sweet potato into 1/8 inch slices, dropping them into the cream mixture as they are sliced. Cook over medium heat, stirring occasionally, until potatoes are evenly coated and cream mixture thickens, about 10 minutes.
Sprinkle garlic over the bottom of an 8 inch square buttered baking pan. Transfer potatoes into pan in layers, placing sweet potatoes in center layers. Pour remaining cream mixture over. Bake until potatoes are golden brown and tender, about 30 minutes. Cool about 1 hour. Cover, refrigerate until firm, at least 8 hours.
Heat oven to 400 degrees. Cut potatoes into rounds with 3 inch ring molds (or cut into triangles). Bake on a parchment lined (or Silpat) baking sheet until they begin to bubble, about 10 minutes.
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