Yukon Gold Potatoes
Pretty easy! Slice yukon golds evenly…like 1/8 inch. In ramekins, rub a little butter on the bottom and sides, layer of potato, grind some pepper, grate some nutmeg, sprinkle some salt, tiny dollop of goat cheese and grate some gruyere. Repeat several times. Finish with a potato layer, s & p, small pat of butter and fill cup with cream. Bake in hot oven-like 400 in a bain marie.
Sounds amazing, right? Hint, when you pour cream over put knife in the edge to make sure it gets down in the layers. You can also put a drizzle of cream between layers. Don’t worry, you’re not eating a whole pan of this rich and creamy side dish…we al least not until the guests have left.