This is recipe my mom gave me. It goes amazingly with a ham!
3 pounds of potatoes
3 cups of whipping cream (unwhipped)
1 head of garlic, broken into cloves, peeled and finely minced/chopped
1 bunch of parsley, chopped fine (or dried about 2 - 3 tablespoons)
lots of salt and pepper
1 lb of puff pastry
1 egg lightly beaten
1. The day before making this dish, boil the potatoes whole with the skin on. Rinse under cold water and set aside to cool. Cover and put in fridge overnight. Stir together the whip cream, garlic, parsley and salt and pepper. Cover and put in fridge. If pastry is frozen, put in fridge.
2. About an hour before eating, slice potatoes into 1/4 inch slices. Roll pastry and lay it into a greased baking dish. Leave a 1 inch margin around the edges of the pastry free. Put a layer of potatoes on top of pastry. Season with salt and pepper. Spread a layer of the cream mixture on top of potatoes. Repeat this process until no more potatoes and cream. You should have about 3 layers.
3. Roll the second pastry sheet and put it on top of the potatoes. Line up the edges and seal them tightly together with your fingers. Brush the egg mixture on top of the pastry top. Cut an small opening in the middle of the pastry so that steam can escape when in the oven.
4. Bake for 10 minutes at 400 degrees. Then turn down the temperature to 375 degrees and continue baking until pastry is nice and brown, about 30 minutes. Remove from oven, cool slightly and slice into serving pieces.
Can't wait to try this!!!
Amelia where did your mother ever find this recipe?