Ingredients:

  • 4 lbs Yukon Gold potatoes, uniform medium size
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 cups heavy cream
  • 4 cloves garlic, smashed and peeled
  • 8 fresh sage leaves
  • 0.5 tsp ground nutmeg
  • 2 oz freshly grated Parmesan cheese
  • 4 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Infuse the cream. Place 2 cups heavy cream, 4 smashed garlic cloves, and 8 sage leaves in a saucepan over medium low heat. Note: This allows the fat to absorb the aromatics without boiling.
  2. Prep the potatoes. Peel the 4 lbs Yukon Gold potatoes and slice them into 1/8 inch rounds using a mandoline.
  3. Season the base. Toss the potato slices in a large bowl with 2 tsp sea salt, 1 tsp cracked black pepper, and 0.5 tsp ground nutmeg.
  4. Arrange the stack. Grab a handful of slices and stand them up vertically in the greased baking dish. Continue until the dish is packed tight.
  5. Strain and pour. Pour the infused cream through a strainer over the potatoes until it reaches halfway up the slices.
  6. First bake. Cover tightly with foil and bake at 400°F for 45 minutes until the potatoes are fork tender.
  7. Apply the finish. Melt 4 tbsp unsalted butter with 1 tbsp olive oil. Remove foil and brush the tops of the potatoes.
  8. Final crisp. Sprinkle with 2 oz Parmesan and bake uncovered for another 30 mins until the edges are deep golden and shatter crisp.