All You Need
- 2 cups (500 mL) 18% table cream
- 1/4 cup (62 1/2 mL) Club House Parmesan & Herbs Signature Blend
- 2 lbs (1000 g) yukon gold potatoes (4 large)
Combine cream and seasoning in saucepan. Bring just to a boil. Set aside and keep warm. Peel potatoes. Cut into very thin slices. Pour 1/3 cup (75 mL) cream mixture into a buttered 10” (23cm) pie plate or 8” (20 cm) square baking dish. Arrange half of the potatoes on top. Repeat layering of cream and potatoes. Pour remaining cream on top.
Bake at 375°F (190°C) for 20 minutes. Press potatoes down with a spatula to submerge. Bake 30 to 35 minutes longer or until potatoes are tender and top is golden. Let stand 15 minutes before serving.
· To prepare ahead, bake as directed. Cool and refrigerate overnight. Cover with aluminum foil; bake 35 minutes then uncover and bake 10 minutes.