Creamy potato and nutmeg bake
This creamy potato and nutmeg bake combines tender layers of sliced potatoes with rich heavy cream, nutmeg, and cheddar for a comforting dish. Easy to prepare, it's perfect as a main course or a hearty side.
Cook time 60 min
Prep time 10 min
Ingredients:
5 potatoes2 cups heavy whipping cream
1/3 cup white wine
2 eggs
1/2 cup grated parmesan cheese
2 garlic cloves
1 dash salt
1/3 cup cheddar cheese
1 tsp ground nutmeg
Creamy potato and nutmeg bake is a comforting and indulgent dish perfect for any occasion. Combining the creamy richness of heavy whipping cream with the aromatic allure of nutmeg and a blend of cheeses, this recipe is sure to tantalize your taste buds. Perfect as a main course or a hearty side dish, this bake is simple to prepare yet impressively delicious.
Instructions:
Preheat your oven to 375°F (190°C).
- Peel the potatoes and thinly slice them to around 1/8 inch thickness. You can use a mandoline slicer for uniform slices.
- Rinse the potato slices under cold water and pat them dry with a kitchen towel.
- In a saucepan, pour the heavy whipping cream.
- Peel and crush the garlic cloves and add them to the cream.
- Add the ground nutmeg and a pinch of salt.
- Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally. Be careful not to let it boil.
- Once it simmers, remove the saucepan from heat and let it sit for 5-10 minutes. Then strain to remove the garlic.
- In a separate bowl, whisk together the eggs and white wine until well combined.
- Gradually add the strained cream mixture into the eggs while continually whisking to create a smooth and consistent mixture.
- Lightly grease a baking dish with butter or cooking spray.
- Arrange one-third of the potato slices in an even layer at the bottom of the dish.
- Pour over one-third of the cream and egg mixture.
- Sprinkle one-third of the grated Parmesan cheese over the potatoes.
- Repeat the layering process two more times, finishing with a layer of cream mixture and then the Parmesan cheese.
- Sprinkle the 1/3 cup of cheddar cheese evenly on the top layer to create a golden and crispy crust when baked.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 20-25 minutes, or until the potato bake is golden brown on top and the potatoes are fork-tender.
- Remove from the oven and let it rest for about 10 minutes before serving. This allows the bake to set and makes it easier to serve.
This creamy potato and nutmeg bake is a rich and flavorful creation that can elevate any meal. Whether you serve it on its own or as a complementary side, the combination of creamy textures, delicate nutmeg, and cheesy goodness is sure to please everyone at the table. Enjoy this inviting dish, and don’t forget to make it your own with these expert tips!
Creamy potato and nutmeg bake FAQ:
The total baking time is approximately 50-55 minutes. Bake covered with aluminum foil for the first 30 minutes, then remove the foil and bake for an additional 20-25 minutes until golden brown.
The potatoes are done when they are fork-tender and the top is golden brown. You can test by inserting a fork into the potatoes; they should easily break apart.
Yes, you can substitute heavy cream with half-and-half or a plant-based cream alternative for a lighter dish. For cheese, you can use gouda or mozzarella instead of Parmesan or cheddar.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through.
Yes, you can assemble the dish a day in advance and refrigerate it before baking. Just extend the baking time by a few minutes if it's coming straight from the fridge.
Tips:
- For even cooking, slice the potatoes to a uniform thickness.
- Pre-cook the potatoes slightly by boiling them for 5 minutes before baking to ensure they are tender.
- Use a mandoline slicer for quick and consistent potato slices.
- For a golden-brown crust, consider placing the dish under the broiler for the last few minutes of baking.
- Allow the bake to rest for a few minutes before serving; this helps the dish to set and makes it easier to cut.
Nutrition per serving
6 ServingsCalories 480kcal
Protein 11g
Carbohydrates 33g
Fiber 3.70g
Sugar 3.82g
Fat 33g
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