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Potatoes in Herbed Cream




Source of Recipe


source:"The Herbfarm Cookbook" by Jerry Traunfeld (Scribner, $40).


Recipe Introduction



Just homey scalloped potatoes, really, but with generous quantities of whole herb sprigs steeped in the cream. The technique of infusion works perfectly here. In addition to being fast, it allows just the right amount of flavor to be released into the cream, which in turn is absorbed by the potatoes, making them taste as if they were grown deep in an herb bed. This recipe is highly indulgent, using whole milk, cream, and butter. If you must, feel free to substitute low-fat milk and half & half for the milk and cream, but it won't be nearly as delicious.



List of Ingredients





1 cup whole milk
1/2 cup heavy cream
4 cloves garlic
3 4-inch sprigs fresh marjoram or Italian oregano
2 4-inch sprigs fresh rosemary
3 4-inch sprigs fresh thyme
1 2-inch sprig fresh sage
6 fresh bay laurel leaves, torn, or 2 dried plus 1/4 teaspoon ground nutmeg
3/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons unsalted butter, softened
2 large russet (Idaho) potatoes (about 1 1/2 pounds)



Recipe



Recipe
Place the milk and cream in a small saucepan over medium
heat. Smash the garlic cloves with the side of a chef's knife and remove the peels. When the milk and cream are boiling, add the garlic, herb sprigs, bay leaves, salt, and pepper.
Bring the mixture back to a boil, then immediately remove it from the heat, cover, and let steep for 30 minutes or longer while you
prepare the potatoes.
Gratin. Preheat the oven to 425 degrees. Butter a shallow 1 1/2 -quart baking dish with 1 tablespoon of the butter. Peel the potatoes, slice them 1/8 inch thick and arrange them in the dish.
Bring the herbed cream back to a simmer. Hold a large fine sieve over the baking dish and pour the cream through it and over the potatoes, coating all the slices. The liquid will not completely cover the potatoes at this point. Dot with the remaining 1 tablespoon butter.
Bake until the top is nicely browned and the potatoes are tender, 30 to 35 minutes. Halfway through the cooking, use the back of a large spoon to lightly press down any potatoes that are not yet submerged into the cream.
Makes 4 servings.