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There isn’t any ask: If meatloaf, then potatoes. These in discovering all of the comfort of mashed, nonetheless with a high quality texture from the potato slices and from being baked in cream. And they’ll skedaddle in the oven alongside with the meatloaf, so dinner will be ready all of sudden.

recipe image



There isn’t any ask: If meatloaf, then potatoes. These in discovering all of the comfort of mashed, nonetheless with a high quality texture from the potato slices and from being baked in cream. And they’ll skedaddle in the oven alongside with the meatloaf, so dinner will be ready all of sudden.

Ingredients:

  • 3/4 teaspoon grated nutmeg
  • 3 pounds gargantuan boiling potatoes (about 6)
  • 3 tablespoons unsalted butter, lower into tiny cubes
  • 1 1/2 cups heavy cream
  • 3/4 cup whole milk

Instructions:

  1. Preheat oven to 350°F with rack in better third. Generously butter a 2 1/2-quart shallow baking dish (now not glass).
  2. Run collectively nutmeg, 2 teaspoons salt, and 3/4 teaspoon pepper.
  3. Peel and thinly carve potatoes. Layer potatoes in baking dish, overlapping a runt and sprinkling every layer with about a of salt combination and a few of butter. Pour cream and milk over potatoes, pressing down gently to submerge potatoes in liquid.
  4. Camouflage with foil and bake till potatoes are tender, 1 to 1 1/4 hours.
  5. Spend gratin from oven and discard foil. Turn broiler on and broil gratin 2 to 3 inches from heat till top is browned in spots, 3 to 5 minutes.
  6. Let stand 10 minutes ahead of serving.











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