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Huge Bear Wines

Roasted "Silk" Potatoes

Recipe Date:
April 28, 2017
Cook Time:
Imperial (US)
  • 1 lb medium sized Yukon Gold potatoes that have been stored at room temperature for at least three days
  • 2 cups heavy cream
  • 1/2 cup cream cheese
  • 1/2 cup Gruyere cheese
  • 1/2 cup butter
  • 3 grates of nutmeg
  • Salt and white pepper

Preheat oven to 425F.

Line a ½ sized heavy aluminum, high-sided sheet pan with parchment paper. Butter the paper liberally (1/4 cup). Peel and slice the potatoes using a mandolin set on the next to the thinnest setting (i.e. very thin). Mix the cream, cheeses, nutmeg, and the salt and pepper in a bowl. Layer the potato slices on the buttered paper. Drizzle mixture on each layer. Repeat to make about 6 layers. Finish the top layer with remaining mixture and dollop with remaining butter. Tent with aluminum foil and bake until potatoes are very soft (about 1 hour), remove foil at the end of cooking to achieve a brown top. Let stand for 15-20 minutes. Slide or cut as desired.

Slide lamb loin on a bias and arrange all elements as desired to serve.

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