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Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from Calvary Chapel Myrtle Beach 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 ½ cups heavy cream
3 bay leaves
4 sprigs fresh thyme
2 garlic cloves, minced
½ teaspoon freshly grated nutmeg
Sea salt & freshly ground black pepper, to taste
Unsalted butter
2 pounds russet potatoes or red potatoes, peeled and cut into 1/8-inch-thick slices
¾ cup freshly grated Parmesan cheese, plus more for broiling
Directions:
Directions:
Preheat oven to 400º F. In a saucepan, heat the heavy cream with the bay leaves, thyme, garlic, nutmeg and some sea salt and pepper. Do not boil. While the cream is heating up, butter a 9x13 casserole dish. Use a slotted spoon to remove the bay leaves and thyme stems. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of sea salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top of the potatoes. Top with a little more Parmesan. Cover the casserole dish with aluminum foil, but pull back one corner for the steam to escape.
Bake for 40 minutes.

 

 

 

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