Monday, December 19, 2011

A Few Of My Favorite Things

As it's the Holiday Season, I am seeing posts everywhere for friend's all-time favorite tried and true recipes.
I have yet to see one of my favorites making the rounds, so I thought I'd post this one and see if anyone would like to add to the recipe files.

Baked Creamed  Potatoes with Herb Infused Heavy Cream.

This is an elegant dish yet is simple to make. Infusing the cream with fresh herbs allows the flavors to evenly release into the cream and then be absorbed by the potatoes. Highly indulgent and not at all low in calories or fat, but a guaranteed traditional favorite in which all of your friends will be begging for the recipe. You can vary the quantities of potatoes and cream, just make sure the potatoes are just barely covered in herb-infused cream before baking.


4 cups -Small assorted potatoes. I prefer to use Baby Reds, small Yukon Golds, Purple Peruvian, and some Fingerlings (the assortment of colors lends a beauty to the completed dish. You may need to shop at your local farmer's market or organic whole foods store to find a wide variety. You really can't go wrong in your choices, so don't fret if you can't find a variety)

2 cups - Heavy Cream
2 Cloves of Garlic
Fresh sprigs of Rosemary, Thyme, Sage, Marjoram (Sage can overpower easily, so just use a few leaves)
2 fresh Bay Leaves
Dash of Nutmeg
1/2 tsp. Salt/Pepper to taste
1/2 cup REAL butter, cut into pats
1/2 cup grated Parmesan Cheese (you can use real or the powdered stuff...both are yummy, but I prefer the powdered as is seems to form a crust over the top of the can use more that 1/2 cup if you like)


Wash and quarter potatoes; place in greased 9"x13" glass baking dish

Peel garlic cloves and crack with the flat edge of your knife.

Rinse any evident debris from fresh herbs; place in heat-resistant mesh strainer. You do NOT need to cut the herbs or remove from stems; leave whole.  Add garlic and nutmeg.

Place heavy cream in saucepan. Heat over very low heat, watching constantly to avoid scorching.

Place the herb-filled strainer in the cream, ensuring that the herbs are submersed .  As the cream heats, it will be infused with the fresh herbs, filling your kitchen with heavenly aromas.

Once the cream heats, allow the infusion to continue for 5 to 10 minutes.

Life the strainer out of the saucepan. Allow all cream to drain back into the saucepan. What's nice about this method, as well, is you and your guests won't be picking herbs out of your teeth after dinner. All the flavor is there, but not the herbs, themselves. Add salt and pepper;stir.

Pour infused cream over potatoes. The potatoes will not be entirely covered, but you do want the level to be at half  to three-quarters covering the potatoes.

Dot the top of the potatoes with butter pats and sprinkle with the Parmesan Cheese.

Place the baking dish in a preheated 350 degree oven for 45 minutes. You may need a little longer depending upon the thickness of your potatoes... sample tasting is allowed :o)

Remove from oven and allow the dish to sit for 15 minutes to allow the cream to complete thickening.

Serve with your favorite holiday meal... or for any occasion at all. It is truly delicious :o) xoxo

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