"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , 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!

Contributor:  
Contributor:  
Pam Reyes

Category:
Category:

Ingredients:  
Ingredients:  
1 cups heavy cream
3 bay leaves
4 sprigs fresh thyme
2 garlic cloves, minced
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
cup freshly grated Parmesan cheese, plus more for broiling

Directions:
Directions:
Preheat oven to 400 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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