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Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from Four Sisters/Family and Friends, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sherry Coleman


2 Tbsp. unsalted butter
4 medium russet potatoes (about 2 lbs.)
1 c. heavy cream
c. whole milk
2 cloves garlic, minced
tsp. thyme
1 tsp. kosher salt
tsp. pepper
1 c. shredded gruyere
1/2 c. finely shredded fresh parmesan cheese

Preheat oven to 350. Grease 8" square baking dish with butter.

Peel potatoes and cut into ⅛ inch slices. A mandolin does the job best.

Place the sliced potatoes, cream, milk, butter, garlic, thyme, 1 tsp. kosher salt, tsp. pepper, and a dash of nutmeg in a large saucepan or Dutch oven. Bring to a simmer over medium heat and cook, stirring occasionally, until potatoes are almost cooked--about 5 minutes. Do NOT cook until they are soft and mushy. Remove from heat.

Add gruyere and parmesan, stirring gently to combine. Pour mixture into prepared baking dish. Place in oven and bake until top is golden brown and potatoes are tender, about 45 minutes. Let rest for ten minutes before serving.




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