Gingered Potato Casserole

1 tablespoon butter (for greasing pan)
2 large garlic cloves, peeled and cut in half (for rubbing pan)
2 large Yukon gold potatoes, peeled
2 medium sweet potatoes, peeled
salt and pepper to taste
1 three-inch piece ginger, minced
approximately 2 cups whipping cream

Note: This dish may be prepared a day ahead. You will need two baking dishes medium large, with sloping sides so that they will fit one inside the other.

Preheat oven to 325 degrees. Rub the inside of one dish with butter and garlic. Using a mandoline or an oriental slicer, if available, thinly slice both kinds of potatoes. Place in the dish in alternating layers, lightly salting and peppering each layer. Squeeze ginger juice on them as you go (wrap the minced ginger in a clean, thin dishcloth and twist).

Pour cream around the potatoes until almost covered. Put a piece of aluminum foil on top (to facilitate cleanup) and then place the second baking dish on it, with a heavy object inside, such as a small cast-iron skillet. It’s a good idea to put additional foil under the dishes to catch any drips. Bake for 11/2 to 2 hours. Serves 6.

From the December 2000 article Season’s Eatings.