Ingredients: |
Ingredients: • 2 tbsp of unsalted butter
• cracked black pepper
• Parmesan cheese, approximately 3/4 to one cup
• 1 tsp dried thyme
• kosher salt
• 11/2 cups of heavy cream
• 6 medium sized russet potatoes, peeled, cleaned, and thinly sliced, lengthwise
• 4 cloves of garlic, minced
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Directions: |
Directions:Instructions
1. Start by taking out your sauce pan and add the cream, garlic and thyme. Cook over medium heat until it heats up. In the meantime, start cutting your potatoes into thin slices. It takes a little time, but your patience will pay off as you dig these delicious potatoes.
2. Preheat your oven to 375 degrees. Butter your baking dish. I like to use a classic pie dish for this, and I'm going to use about four layers on the thinly sliced potatoes, so use your judgment. Add a layer of potatoes on the bottom, overlapping the pieces slightly. Sprinkle with salt, pepper and parmesan, then add a little hot cream on top. Repeat the process three more times. Garnish with about half a cup of grated Parmesan cheese, making sure to cover the top of the potatoes.
3. Place in a preheated oven for about 50 to 55 minutes, or until the sauce is bubbling and the top is golden brown. Remove from the oven and let stand for about 10 minutes before digging in. This will allow the cream to thicken and won't burn your mouth when digging in. I know it's hard to resist, but waiting pays off.
4. The creamy, garlic and excellent parmesan cheese make these scalloped potatoes a great combination that can stand on its own for a late night snack, but goes really well with a baked ham. |
This recipe for Scalloped potatoes is from