Thursday, April 15, 2010
Truly a great potato side-dish.
Recipe Source: adapted from Cook's Country December/January 2009 via My Kitchen Cafe
3 tablespoons butter
1 onion, chopped fine
2 garlic cloves, minced
2 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1/8 teaspoon freshly grated nutmeg
2 teaspoons salt 1 teaspoon pepper
1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
3/4 cup grated Parmesan cheese
1/4 cup finely chopped green onions
Heat oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice.