Garlic infused cream....
Let me say it again garlic infused cream.
Now add to that Gruyere cheese.
Can you taste it yet?
If not you need to go buy the book "Around my French Table" by Dorie Greenspan, join French Fridays with Dorie and make these potatoes now.
This recipe was a snap to make. While slicing the potatoes the garlic was being infused into the cream on the stove. It is the first time I have NOT boiled cream over on my stove when cooking Yea me! (However I did try to slice my thumb off with my mandolin. Note to self find guard and use it when slicing potatoes.)
I did have to cook them a bit longer than the stated recipe as my potatoes were sharing the oven with a pork roast that coincidentally had to be cooked at the same temp for the same amount of time. :)
These would be a fantastic addition to any Thanksgiving table.
Head over to the Leave your Link page and check out how other cooks around the world did with this or one of the other 3 recipes for the week. (It is November so the can be cooked in any order for the month.
Next week: Caramel Topped Semolina Cake