How to make it
Heat oven to 400°F. In a large measuring cup or bowl, mix the heavy cream, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Minced Garlic and Lee Kum Kee Hoisin Sauce until fully combined.
Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10” or 12” ovenproof skillet. Dot the top with 2 tablespoons butter. Pour in the heavy cream mixture until it comes about ¾ of the way to the top (you may not use all the cream).
Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the heavy cream has reduced by about half.
Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300°F and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melted and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, sliced green onions, and enjoy!