MEAT AND POTATOES AND CREAM

Is there an Uruguayan restaurant of any kind that doesn't serve steak and potatoes?  And I'm talking La Vegetariana.  If you can get a coffee you can get a bife to go with it.
Today was Tuesday, and we both did some work today, but couldn't resist the afternoon sunshine and so took off and rambled all along the Rambla (thus the name) a walkway that actually continues for 20 miles along the shoreline.  Along with a detour through our favorite Pocitos neighborhood, lined with art deco buildings, arching trees, fresh pasta shops, pharmacies, and many, many veterinary emporia. 

So we stopped on the way home to pick up some chops at one of the many, many carnecerías, and just pan-fried them them with sautéed onions and red peppers on the side - along with a version of Julia's Pommes de Terre Dauphinoises (which some of you readers will recall we watched the video of on Block Island, accompanied by loud groaning.)  I had some leftover cream and was just in the mood to use it.  Mainly so I can buy more: the cream is so thick and luscious it doesn't even need to be whipped, and just begs to be consumed.

Pommes de terres avec creme á la uruguaya

2 TB butter
5 potatoes
1 onion, sliced
2 cloves garlic, finely chopped
1 cup light cream (I mixed heavy cream with whole milk, which may still qualify as heavy cream in Pittsburgh)
1/2 tsp. paprika
salt and pepper
parchment paper or foil

Preheat oven to 425.  Melt the butter in a saucepan, and sauté the onions on low-medium heat, stirring occasionally, for about 10 minutes.  Add the garlic and paprika and sauté just one more minute.  While that's going, peel and slice the potatoes about 1/8" thick.  Generously butter a 12" round casserole or baking pan, and put one layer of potatoes in the bottom, slightly overlapping - sprinkle lightly with salt and pepper.  Scatter 1/2 of the onion mixture over it, and add another layer of potatoes - salt and pepper again.  Scatter the rest of the onion mixture and then the last layer of potatoes.  Salt and pepper, and slowly pour the cream over it - it should come up about 3/4 of the sides.  Put in the over and lightly cover with a piece of parchment paper cut more or less to size (or foil if that's all you have.)  Bake for 15 minutes, take off the paper/foil and bake for about 15 minutes more, or even more if needed, until golden on top and tender throughout. This is not a diet dish.