Creamy Pour-Over Potatoes
Ingredients (Serves 4–6)
2 lbs (900 g) potatoes, peeled and thinly sliced (Yukon Gold or Russet work well)
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 tsp salt, plus more to taste
½ tsp black pepper
½ tsp nutmeg (optional, for warmth)
1 cup grated cheese (Gruyère, cheddar, or a mix)
2 tbsp unsalted butter, cut into small pieces
Fresh herbs (thyme, rosemary, or parsley) for garnish
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch glass casserole dish with butter or non-stick spray.
Prepare the cream mixture: In a small saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Warm gently over low heat until just simmering, then remove from heat.
Layer the potatoes: Arrange a layer of sliced potatoes in the casserole dish. Sprinkle a little cheese on top. Repeat until all potatoes are used, reserving some cheese for the final topping.
Pour over the creamy mixture: Slowly pour the warm cream mixture over the layered potatoes, making sure it seeps down through all the layers. Dot the top with small pieces of butter and sprinkle with the remaining cheese.
Bake: Cover with foil and bake for 40–50 minutes, until the potatoes are tender. Remove the foil and bake another 15 minutes, or until the top is golden and bubbly.
Finish and serve: Let the potatoes rest for 5–10 minutes to set. Garnish with fresh herbs and a little extra black pepper.
