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"Hunger is the best sauce in the world."--Cervantes

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from The Shepherd's Family and Friends Cookbook, 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:  
1-1/2 cups whole milk
1-1/2 cups heavy cream
1 t. chopped fresh thyme
1 bay leaf
2 garlic cloves, smashed
1-1/2 t. kosher salt
1/2 t. pepper
3 lbs. russet potatoes
1-1/2 cups grated Parmesan cheese
Directions:
Directions:
Preheat oven to 375º

In a medium sauce pan, combine all ingredients, except potatoes and cheese. Bring mixture to a boil; then remove from the heat, cover and let steep while you prepare the potatoes.

Peel the potatoes, using a mandolin or slice 1/8 inch thick rounds.

Remove the garlic and bay leaf from the mixture; pour about a quarter of the mixture into a baking pan. Add the potatoes, then the remaining mixture. Stir the potatoes to make sure they are covered with the mixture and the potatoes are separated; then press them down to distribute them evenly.

Bake the potatoes until the liquid has thickened and the top is golden, about 40 minutes. Sprinkle with the cheese and bake about 10 minutes more. Cool for 5 minutes.

 

 

 

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