Rhode Island Chief Justice Frank William shares one of his favorite recipes with us.
This simple dish takes only minutes to prepare, and its hearty ingredients will soothe your soul on a cold winter's night. One taste and you will agree that when it comes to Frank's recipes, there is justice in the world, in the kitchen, and at the dinner table.
3-4 nice size russet or other good baking potatoes
1 1/2 tablespoons of unsalted butter
2 cups of half and half
1 cup heavy cream
1 cube of chicken bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon of dried sage
1 3/4 cups parmesan cheese, grated
salt to taste
ground pepper to taste
1 3/4 teaspoons mixed herbs (rosemary, thyme, lavender, parsley)
Preheat oven to 375 degrees. Grease a 9x12x2 inch baking dish with 1/2 tablespoon of butter.
In a large pot heat the half and half, heavy cream, bouillon cube, garlic powder, onion powder and sage. Simmer until the bouillon cube is completely dissolved.
Cut the potatoes into paper-thin slices. Layer one third of the slices, overlapping one another in the prepared pan.
Sprinkle with half the Parmesan cheese, salt and pepper. Repeat with another third of the potatoes and the remaining cheese, salt and pepper. Then finish with a layer of potatoes.
Pour the remaining cream mixture over the potatoes until it just reaches the top.
Dot with the remaining butter. Bake for one hour and 30 minutes or until the potatoes can be easily pierced with a fork.
Remove from the oven and sprinkle with the chopped herbs. Serve immediately.
This recipe is featured on show 1603 - Potatoes!
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