Wicked Potatoes

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!