In the autumn, the cow is still grazing green pastures and all of the root vegetables have been pulled from the ground in anticipation of heavy frosts. Dishes like this simple (but not simplistic) version of potatoes and cream celebrate the harvest still coming off the land. The dish is comforting and mild – a perfect accompaniment for a steak or roasted chicken
Ingredients:
2 pounds waxy potatoes (such as Yukon Gold)
4 tablespoons butter
1/4 cup all-purpose einkorn flour
2 cups whole milk
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
2 tablespoons fresh tarragon, minced
1 garlic clove, minced
Parmesan cheese, for serving
Freshly ground black pepper, for serving
- Preheat the oven to 375 degrees.
- Slice the potatoes into thin slices – a food processor or mandoline will make short work of this, though it can most certainly be done with a knife. Set them aside.
- In a large skillet, combine the butter and flour. Whisk to combine these over medium heat for one minute.
- Pour in the milk and the cream and continue to whisk until the mixture is bubbling and just slightly thick.
- Add in a few hefty pinches of salt, the nutmeg, tarragon, and garlic. Whisk again to combine.
- Layer the potatoes into the cream mixture. Put a lid over the skillet and let the potatoes gently simmer in the cream mixture, over low heat, until they're just fork tender.
- Remove the lid from the skillet, season the dish with salt and pepper to taste, and place the potatoes in the oven for 30 minutes.
- When the potatoes are gently browned on top and the sauce is thick, remove the potatoes from the oven. Garnish with finely grated Parmesan cheese and more fresh tarragon.
Cheers!
Potatoes & Cream
- 2 pounds Waxy potatoes ((such as Yukon Gold))
- 4 tbsp Butter
- 1/4 cup All-purpose einkorn flour
- 2 cups Whole Milk
- 1 cup Heavy cream
- 1/2 tsp freshly grated nutmeg
- 2 tbsp fresh tarragon (minced)
- 1 garlic clove (minced)
- Parmesan cheese (for serving)
- Freshly ground black pepper (for serving)
Preheat the oven to 375 degrees.
Slice the potatoes into thin slices – a food processor or mandoline will make short work of this, though it can most certainly be done with a knife. Set them aside.
In a large skillet, combine the butter and flour. Whisk to combine these over medium heat for one minute.
Pour in the milk and the cream and continue to whisk until the mixture is bubbling and just slightly thick.
Add in a few hefty pinches of salt, the nutmeg, tarragon, and garlic. Whisk again to combine.
Layer the potatoes into the cream mixture. Put a lid over the skillet and let the potatoes gently simmer in the cream mixture, over low heat, until they're just fork tender.
Remove the lid from the skillet, season the dish with salt and pepper to taste, and place the potatoes in the oven for 30 minutes.
When the potatoes are gently browned on top and the sauce is thick, remove the potatoes from the oven. Garnish with finely grated Parmesan cheese and more fresh tarragon.
Laurie
Hi Shaye,
Happy winter. I have hated the winter for years.I have decided to embrace it this year. Here’s for hoping. Wish you well. Your video always relaxes me. Thanks for all you and the family do. You’re the best.
Fondly,
Laurie
Ps I’m Scots Irish in both mom and daddy’s side. Have 5 with 6th on way grandkids. Mostly red hair…LOL
Mckellar Mckenzie’s McGregor McQueen etc
Cockeyed Jo
Shaye, This is almost the way I make mine, but I substitute 1 TBS of bacon fat for 1 of the TBS of butter. That little bit of smoky flavor adds but doesn’t overpower the dish. Cheers and Cheery!
Stephanie
Made this last night! Thought it was really good and comfort foody! Thank you!