Roasted "Silk" Potatoes
- 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.