In the oven:
I should have taken another photo about 20 minutes later when much of that extra cream was sucked up into the potatoes. Next time I make this I will probably use a little less cream because there was still a bit too much at the end. It was a little soupy and messy on the plate. But, I mean really, too much cream is never the end of the world. I love the technique of infusing the cream with garlic. The top crust was delicious! Another good one from Around My French Table!
Yum...even with the extra cream!
ReplyDeleteI could've ate the crust all by itself!
ReplyDeleteI loved this recipe too. I think yours looks great! Im sure I'll make this one again soon.
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