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
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.