Potato Normandy?

Question

I was in a restaurant and had something called potato normandy. It was delicious. It was sliced potato and garlic cooked in a nice cream cheese sauce. Anyone got a recipe for something like this.

Answer 1

Sounds similar to a gratin.

2 lb. Yukon Gold or russet potatoes, peeled
3 cups whipping or heavy cream
1 tsp. salt
1/8 tsp. freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
3/4 cup finely shredded Gruyère, Emmental, or Comté


how to make
Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).


Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).


When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.

Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 minutes) or serve them at room temperature

Answer 2

Normandy style Potatoes
INGREDIENTS:
•2 lbs. potatoes
•3 cups whole milk (+more as necessary)
•1 teaspoon chopped fresh tarragon
•2 cloves of garlic, crushed and finely chopped
•2 teaspoons salt
•1/2 cup heavy cream
•freshly ground nutmeg
•freshly ground pepper
PREPARATION:
Preheat oven to 375°F.
1. Peel the potatoes and slice very thinly, using a mandoline if possible. Place them in a large saucepan.

2. Cover them with the milk and add the nutmeg, tarragon, garlic, salt and pepper.

3. Bring to a simmer and cook for 4 minutes. Meanwhile butter a gratin or baking dish.

4. Using a slotted spoon, remove the potatoes from the pan and arrange them in the dish.

5. Taste the milk and adjust the seasoning if neccessary. Pour the milk over the potatoes making sure that they are completely covered.

6. Bake for about 25 minutes, until the potatoes are just tender. Pour the cream over them and return to the oven. Bake an additional 10 minutes or until the top is lightly browned.
To serve:
Serve hot directly from the gratin dish.
Do ahead tip:
The gratin may be made ahead and kept in a turned off oven for 30 to 40 minutes. It may also be completed 1 to 2 hours before serving and reheated in a 350°F oven for 10 to 15 minutes.

Answer 3

Normandy Potatoes
Recipe #190074

This recipe is based on Pomme de Terre au Lard from "The Norman Table: The Traditional Cooking of Normandy" by Claude Guermont with Paul Frumkin. ISBN 0-684-18319-6. Copyright 1985 Claude Guermont and Paul Frumkin.

1-3 servings 35 min 5 min prep
1 russet potato, per person (plus 1 for the Pot)
2 tablespoons flavored salt (Garlic preferred)
2 teaspoons bacon drippings
1 medium onion, chopped
3 slices bacon
1 garlic clove, minced

Peel potatoes.
Cut into approximately 1/2 inch dice.
Rinse to get most of the starch out.
Place in cold water.
Par boil (just until water comes to a boil).
Drain potatoes in a colander.
Meanwhile, place bacon in frying pan.
Fry bacon, until crisp. Remove bacon from pan.
Drain Bacon.
Place onion with bacon drippings and garlic clove in fry pan over low heat.
Sweat onion and garlic for approximately 5 minutes.
Add drained potato(es) to fry pan.
Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt.
Serve with flavored salt (the type you used to cook with).