Potaoes Chez Leroy
List of Ingredients
POTATOES----Russet work well
SALT----preferably kosher or sea salt
WHITE PEPPER----black or mixed is fine--white is for aesthetic appeal
WHIPPING CREAM ----unsweetened of course
SWISS CHEESE----pre-sliced is easiest
GARLIC----1 or 2 garlic cloves
NOTE: Amounts will vary according to how many people you are cooking for and how much they eat.
Approximately half a medium potato is a good estimate per serving.
Recipe
Place garlic cloves in bottom of pan. Lighty salt them and proceed to crush them with a fork or the back of a spoon flavoring the bottom of dish. Do not remove garlic.
Cover bottom of dish with whipping cream.
Slice potatoes into 1/8" to 1/4"thick slices . Put 3 to 4 layers of potato into dish---salt and pepper each layer.
Pour in whipping cream just untill the top layer is lightly covered.
Place into 350 degree oven and cook until cream is congealed but still moist----approximately 35 to 45 minutes. Just before serving-----remove potatoes from oven and place a layer of swiss cheese slices on top of potatoes. Place under broiler until cheese is melted and lightly browned. Keep a close watch to avoid burning the cheese.
NOTE: If you are cooking something else in your oven this recipe can be adapted to other temperatures. It will just vary the timing which is approximately 35 to 45 minutes. Also, the last step is completed just before serving time. So, this recipe is very forgiving in it's timing.
NOTE: This recipe was given to me many years ago by a french chef who was head chef at many of LA's most exclusive restaurants. It has never failed to be a big hit with any guest or family member !
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