From Todd This is an all-time favorite cold-weather dish. If I were given the chance to choose the dishes for my final feast, these potatoes would be among them. The beauty is in the simplicity of technique. There is no cheese—just cream, which is allowed to slowly cook its way into the potatoes, gently breaking down and helping to form a final crust. To keep the cream from burning, you’ll break the crust with the back of a spoon every twenty to thirty minutes, allowing a fresh layer to makes its way to the top. Then in the final half hour, the top is left untouched, allowing it to bake into a beautiful golden cover.
If you are making a large batch, put the peeled potatoes in a bowl of water to keep them from browning. This is also a great opportunity to hone your knife skills, but for an alternative method, slice with a mandoline or food processor slicing blade. Personally I prefer slicing by hand; it’s a bit meditative, with the added challenge of playing with a sharp knife.