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https://www.youtube.com/embed/tzxfCkeLI3I
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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.
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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).
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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.
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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!