Potato Recipes Cream
When the potatoes have cooked drain them well.
Potato Recipes Cream. Simmer until potatoes are tender 12 to 15 minutes. When the potatoes are soft stir in the cheddar cheese and sour cream. Bring to a boil.
Slice the potatoes as finely as you can. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir potatoes should start breaking down into soup. Pour the cream in to a saucepan add the garlic and season well with the salt and pepper.
Steps to Make It. Cover and cook about 4 minutes or until almost tender. Cut the potatoes into quarters and lightly boil in salted water for 12 minutes until nearly cooked but still quite firm.
Cut each quarter into 1-inch lengths. Cover evenly with a small amount of cream and sprinkle with a little chopped garlic sprinkle layers and top with grated gruyere cheese. Add potatoes milk and cooked bacon bits bring to a boil.
Bake at 350 F for about 45 to 60 minutes or until potatoes are tender. Place the saucepan on a low to medium heat. Add sour cream and mix well.
Spread a layer of potatoes in the prepared dish slightly overlapping them if desired and sprinkle with salt. In an 8-inch baking dish layer the potato slices and onions sprinkling parsley herb blend and salt and pepper between the layers. Add salt and bring to a boil.