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Garlic Layered Potatoes


1 lg Head garlic; separated & Unpeeled
2 tb Olive oil
4 lb GPOD Russet Burbank 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.

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