I continue to try out new side dishes recipes before Christmas and this one has definitely been added to the menu. Autumn may be almost gone, but Rachel Ray’s potato dish is creamy, rich and mouthwatering. I love using the baby potatoes and savory herbs to create this spud masterpiece. We cleaned our plates in no time with this one…enjoy!
- 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
- 2 cups heavy cream, plus some to cover
- 4 tablespoons butter (1/2 stick)
- 2 sprigs each fresh thyme, sage, and rosemary
- 2 garlic cloves, cracked
- Salt and pepper
- 1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.