(from kylerhea’s recipe box)

31 December 2008
I used Russet potatoes, and only made about half of the recipe. I baked it in the brown pyrex, and only used about 1/2 of the milk and cream. It was heavenly.


Serves 8 people

Categories: ***, POTATOES, SIDE DISH


  • 1 clove garlic, cut in half
  • 1 Tbs unsalted butter
  • 2 cups of milk
  • 3 cups of heavy cream
  • Salt and pepper
  • 4 pounds baking potatoes, peeled


  1. 1) Preheat oven to 325 (or 350) degrees.

  2. 2) Rub two roasting pans, each about 6×10 inches, or two 9" round cake pans with the garlic, and then coat them thickly with the butter.

  3. 3) Combine the milk and cream in a saucepan, and heat until just about to boil. Season with salt and pepper, and remove from the heat.

  4. 4) Cut the potatoes into 1/4-inch-thick rounds and arrange them in layers in the pan. Pour the cream mixture over the potatoes (it should come just to the top but not cover them). Bake uncovered, pressing the potatoes into the milk every 30 minutes or so, for 1 to 1 1/2 hours.

  5. 5) Remove the pans from the oven when the potatoes are golden and allow to sit for 10 to 20 minutes before serving.

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