Recipes and Nutrition



The only limitation to cooking with Idaho potatoes is your imagination
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Garlic Layered Potatoes


Makes

1 lg Head garlic; separated & Unpeeled
2 tb Olive oil
4 lb Idaho Russet potatoes; peeled and thinly sliced
1 ts Thyme
1/4 ts Nutmeg
2 1/2 c Chicken broth
1 1/2 c Whipping cream



Bake garlic, drizzled with oil, in a preheated 375°
oven,
until very tender and brown in spots, about three
quarters
of an hour. When cool enough to handle, remove
garlic from
pan, saving oil, peel and chop coarsely.

Increase oven to 400°.

Brush 13″x 9″x 2″ dish with reserved oil. Layer
potatoes, sprinkling each with chopped garlic,
thyme, nutmeg,
salt and pepper. Cover with combined boiled broth
and cream.
Cover with foil and bake 45 minutes; uncover and
bake another
45 minutes until potatoes are tender and liquids are
thickened.