Potatoes in Cream
Serves 6. Recipe is by Corinne Cook, who says the rich, delicious dish is simple to prepare.
About 2 lbs. small, white new potatoes or fingerlings, unpeeled
About 1½ cups half-and-half
Salt, black or white pepper
Pinch of nutmeg
Garnish: chopped fresh parsley, chervil or snipped chives
1. Wash potatoes thoroughly and place in saucepan. Cover with water and add salt to taste. Bring to boil; cover, then simmer until potatoes are just tender. Drain.
2. Cut into thick slices and place in large nonstick skillet. Pour in enough half-and-half to almost cover potatoes. Bring to almost boiling, then reduce heat to simmer and continue cooking over medium-low until most of the cream is absorbed. Shake skillet instead of stirring to prevent sticking or, if necessary, gently move potato slices around with spatula. The cream may look grainy but that’s all right.
3. Season with additional salt, black or white pepper. Taste and correct if necessary.
4. Sprinkle top with a hint of nutmeg and add your choice of chopped parsley, chervil or chives.