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Nancy Oakes

Potato “Risotto”

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
America's Best Chefs Cook with Jeremiah Tower
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Ingredients

  • 1 pound Yukon Gold potatoes
  • 2 cups heavy cream
  • 2 tablespoo

Method

Cut the potatoes with a sharp chef’s knife or vegetable cutter into even, ⅛-inch-thick slices. Stack the slices and cut them into ⅛-inch-thick strips; then cut crosswise into

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