|Nutritional Guidelines (per serving)|
This is a perfect, special, rich dish, perfect for Easter or Christmas dinner. It's very simple, but the result is so much more than the sum of the ingredients.
The combination of tender potatoes, rich heavy cream, mustard, garlic, butter, and Parmesan cheese meld together to make one of the best side dishes ever. Whether you are serving ham, roast beef, roast chicken or turkey, or just a plain old meatloaf, this recipe will elevate the meal to something really special.
You can use any kind of potatoes you'd like in this recipe. Standard russet potatoes are our top choice, but try Yukon Gold potatoes for a beautiful warm yellow color and even more buttery flavor. Red potatoes will work as well, in a pinch. Don't use the refrigerated sliced potatoes that are ready to bake for this recipe. They just don't absorb the cream as well as fresh potatoes do, for some reason.
Please don't use low-fat dairy products, or try to substitute fake cream for the real thing in this recipe. You have to use real heavy whipping cream for best results.
If you have leftovers of this wonderful recipe, you can serve it again; just reheat in the oven or in the microwave. Or make ham and scalloped potatoes! This fabulous dish, which uses just the potatoes and ham (or use meatballs, or shrimp, or crab), along with more cream and cheese, is a wonderful use for leftovers and is ready in a snap. There's no better way to use holiday ingredients.
- 8 potatoes (peeled and cut into 1/8-inch slices)
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 1/2 cups heavy whipping cream
- 1/2 cup milk
- 3 tablespoons Dijon mustard
- 3 garlic cloves (minced)
- 3 tablespoon butter
- 1/3 cup Parmesan cheese (grated)
Preheat the oven to 350 F. Layer the sliced potatoes in a greased 9 x 13" glass baking dish and season with the salt and white pepper to taste.
Combine the cream, milk, mustard, garlic, and butter in a heavy saucepan and heat just to the boiling point over medium-high heat, stirring frequently with a wire whisk. Pour the hot cream mixture over the potatoes.
Cover the casserole dish and bake for 1 hour. Remove the cover and evenly top the potatoes with the grated Parmesan cheese.
Return the casserole to the oven and bake for 30 to 40 minutes longer or until the cheese is golden brown, the casserole is bubbling, and the potatoes are tender. Serve immediately.