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Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from The Jackson Prechter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Five medium russet potatoes
2-1/2 cups cream
Fresh thyme
White pepper
Garlic cloves
Salt
Crack black pepper
Directions:
Directions:
Preheat oven to 375°.

Smash 4-5 garlic cloves. In a medium saucepan, heat cream,1/4 tsp of white pepper, garlic and 6-8 stems of thyme until just boiling. Remove from heat. Remove the garlic and thyme.

Peel potatoes, but do not rinse. Wipe clean if needed. Using a mandoline, slice potatoes very thinly. (If slicing by hand, the slices should be no more than 1/8" thick.) Place slices in the cream as you slice.

Toss well. In a buttered casserole, overlap potatoes to form a single layer. Lightly sprinkle with salt. Continue building layers, salting each layer. Generously pepper the top layer. Pour remaining cream on top. Gently press potatoes. Cream should just cover the potatoes. Cover the pan with foil. Bake for forty minutes. Potatoes should just give with a paring knife.

Remove foil and continue to bake for 30-35 minutes until richly browned. Turn off the oven and let potatoes rest for at least 15 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
These were perfect! The pan stayed in the oven for over an hour and potatoes remained warm. The potatoes were cooked through and the cream was all absorbed.

 

 

 

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