Wicked Potatoes
9 x 13 pan serves 12 - 15
4 very large potatoes
1 quart cream
Fresh ground nutmeg (about one whole nutmeg)
Salt and Pepper
Gruyere cheese (about 4 - 8 oz.)
Gouda cheese (about 4 – 8 oz.)
Mozzarella cheese (about 16 – 20 oz.)
Fresh Rosemary sprigs
Peel potatoes, and cover with water so they don’t turn brown.
Pour about 1 c. cream to cover the bottom of a 9 x 13 pan.
Using a mandoline, so they are VERY thin, slice one potato. Spread in bottom of pan in thin layer, squishing so it is covered by cream so it doesn’t brown. Salt & pepper & grind fresh nutmeg generously on the layer of potatoes. Sprinkle with about 1/4 of the cheese. Repeat, 3 more times, ending with cream (reserve last ¼ of cheese). Top with several springs of fresh rosemary, pushing down into cream, which infuses flavor
Cover with foil and bake at 325 degrees for 2 ½ to 3 hours . For last 20 – 30 minutes, remove foil, remove rosemary sprigs and top with remaining cheese.
Serve only on special occasions and don’t think about the calories and the fat grams!