Aunt Cheryl made these the other day, and OOOhhhh they were delicious! The Romano cheese is a great addition....i'm sure you could use Parmesan cheese if that's what you have.
1 quart heavy cream
1/2 c. chicken stock
1/2 t. white (or reg.) pepper
1 t. chopped fresh garlic
dash nutmeg
1 c. grated romano cheese
* wash potatoes clean
* cut just the bottom of potatoes (so they can stand)
* cut slices about 1/4" thick - not all the way through
* layer in a casserole dish
* mix the cream, chicken stock, pepper, garlic, and nutmeg together and pour over potatoes. (NO cheese yet)
* Bake at 450* for 25-35 minutes till cream is reduced and potaotes are tender (Cheryl said it took her's 1 hour to bake!)
*take out and sprinkle with the Romano cheese, bake for another 5 minutes or so
YUMMY!!!!
