The Greenbrier is a luxury resort located in the Allegheny Mountains near White Sulphur Springs in WV. This recipe is adapted from one of their recipes and will add a flair of elegance to your holiday dinners.
Greenbrier Garlic Potatoes are thinly sliced potatoes simmered in heavy cream, with fresh garlic, and seasonings. Eggs and fresh parmesan cheese are added, then baked in this creamy sauce.
I always make scalloped potatoes for every holiday meal, but tried these potatoes today, and my family really liked them.
The Greenbrier Resort is a breathtakingly beautiful resort, full of so much history. Presidents and movie stars are among the people that have stayed here. HERE is the post with pictures from the Greenbrier when my husband and I spent an anniversary there.
In the basement is a bunker that was built during the Cold War as a secret relocation facility for Congress in the event of a nuclear attack. They still do tours, and it left me feeling so much patriotism.
They have several different places to dine here, and sell cookbooks that include some of their recipes. I have adapted this recipe from one of the cookbooks.
HOW TO MAKE GREENBRIER GARLIC POTATOES:
INGREDIENTS:
Russet potatoes
Heavy whipping cream
Garlic cloves
Kosher salt
Coarse black pepper
Eggs
Parmesan cheese
Peel and slice potatoes as thin as possible. Wash and place in a large saucepan.
Add the heavy cream, garlic, salt, and pepper. Bring to a boil, then reduce heat to lowest setting, and simmer for 30 minutes, or until potatoes are crisp-tender. Stir frequently while the potatoes and cream are cooking.
DO NOT ALLOW THEM TO STICK.
Remove pan from the heat and allow to cool 10-15 minutes.
Preheat oven to 350 degrees F. Spray a 9×11 inch baking dish with no stick cooking spray.
Stir the slightly beaten eggs and 1 cup of the cheese into the potato mixture. Pour potatoes into the baking dish. Top with the remaining parmesan cheese.
Bake uncovered for about 25-30 minutes, or until potatoes are tender. Remove from the oven and serve warm.
The recipe for my Old Fashioned Scalloped Potatoes is here.
This post was shared on Sweet Little Bluebird Weekend Potluck.
GREENBRIER GARLIC POTATOES
Ingredients
- 2 lbs (4 cups) russet potatoes, peeled, thinly sliced
- 2 cups heavy whipping cream
- 2 whole garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 2 large eggs, slightly beaten
- 2 cups fresh parmesan cheese, shredded
Instructions
- Potatoes should be sliced as thin as possible. Wash and rinse potatoes, then drain. Place in a large saucepan.
- Add the heavy cream, garlic, salt, and pepper. Bring to a boil, then reduce heat to lowest setting, and simmer for 30 minutes, or until potatoes are crisp-tender. Stir frequently while the potatoes and cream are cooking.DO NOT ALLOW THEM TO STICK.
- Remove pan from the heat and allow to cool 10-15 minutes.
- Preheat oven to 350 degrees F. Spray a 9x11 inch baking dish with no stick cooking spray. (May use a 9x13 inch pan if you don't have this size)
- Stir the slightly beaten eggs and 1 cup of the cheese into the potato mixture. Pour potatoes into the baking dish. Top with the remaining parmesan cheese.
- Bake uncovered for about 25-30 minutes, or until potatoes are tender. Remove from the oven and serve warm.
Notes
