Potatoes Mary Margaret
Yield
4 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
red skinned potatoes
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 ½ | cups |
whipped cream
|
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | x |
paprika
|
*
|
| 2 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
red skinned potatoes
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 591 | ml |
whipped cream
|
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
Parmesan cheese
|
|
| 1 | x |
paprika
|
*
|
| 2 | each |
garlic cloves
minced |
|
Directions
Peel and slice potatoes very thin.
Layer in a small buttered casserole; potatoes, cheese, salt and pepper.
Simmer cream, butter and garlic until reduced by half.
Pour over potatoes, sprinkle with paprika.
Bake in a 350℉ (180℃). oven for 1½ hours.
