Potatoes are the Devil!

Hello Dear Readers. This recipe was taken from my friend Keren who spoiled us this past Chanukah at her house get-together. This recipe is so super easy it’s disturbing. It’s delicious and addictive and people will keep going back for more so if you are having a lot of guests over make two trays =). To some, the Osem soup mix might not be known but it is one of those Israeli ingredients everyone has in their kitchen and uses religiously. These soup mixes have a very nice mix of spices, as well as dried herbs and vegetables. It already has the salt and pepper too so you don’t need to add much of anything when using it. My mother was known to use this in much of everything when cooking. Even in the Israeli MasterChef you saw cooks using this as their base for their winning dishes. However if you cannot find this in your supermarket because you don’t have Jews over taking your neighborhood go ahead and buy any type of dry soup mix that is onion or mushroom based. You can make this either onion flavored or mushroom flavored. Or when you are making two trays, like I did last night for my friends holiday party, I made one of each.

So anyways, thanks Keren for sharing this recipe with me! Now everyone has it and can make it!

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Potatoes in Cream

Prep Time: 20 Minutes

Cook Time: 1 Hour (about)

Serves: 8-10 People

Ingredients:

4.5 pounds of potatoes (I used plain Idaho potatoes)

1 ½ pints of heavy cream

1 package of Osem Onion Soup or Mushroom Soup Dry Mix

Directions:

Preheat the oven to 400 degrees.

Take a large bowl, and fill it half way with cold water. Peel all the potatoes and place them in the water to keep them from browning. Slice the potatoes in either direction semi-thin (a little less than a quarter inch). In a half size aluminum tray (or ½ size oven safe tray), lay one layer of potatoes. They do not need to be over lapping, but just closely together. Once you finished one layer, sprinkle the soup mix all over the layer. Don’t be too generous with this mix. This soup mix has a ton of salt in it. So sprinkle a light layer all over the potatoes. Then repeat the process. Layer potatoes, sprinkle soup mix, etc. When you get to about a inch from the top of the pan stop. You might get 3 layers; you might get 4 or 5. It really depends how think you cut your potatoes and what type of tray you are using. You want to aim for at least 3 layers. On the top layer you want to also sprinkle soup mix on top. Then you pour the heavy cream on top. You do not need to cover the tray, just pop it in the center rack of your oven and let it cook. It will come to a bubble and begin to brown on top. You want to check the potatoes after 1 hour to make sure they are fork tender. If they are not, give it another 10-15 minutes. If the top is getting brown too quickly, either reduce the heat by 10-15 degrees or cover the tray with foil wrap.

*If you cannot find the Osem mix (Which is typically available in jewish/israeli neighborhoods you can feel free to use any American dry onion soup or mushroom soup mix.)

*You can also add some zing to it by adding in between the layers thinly sliced mushrooms or onions. This recipe it just super easy but sometimes adding a little more to it makes it extra special!