SCALLOPED POTATOES

These potatoes are delicious. Simple, clean tastes that are simple to prepare. These were cooked for a church potluck and were quickly devoured. I barely managed to get a smidgeon of them. I’m looking forward to preparing this for my family again – I’ll definitely double the recipe so there are leftovers.

Ingredients:

1/2 gallon heavy cream
three bay leaves
2 fresh thyme sprigs, with more to finish
1/2 teaspoon freshly grated nutmeg 2 garlic cloves, chopped
salt and black pepper, freshly ground
butter that has not been salted
2 pounds russet potatoes, peeled and sliced 1/8-inch thick
salt and black pepper, freshly ground
1/2 cup grated Parmesan cheese, plus a little extra for broiling

Instructions:

Preheat oven to 400 degrees Fahrenheit.

Heat the cream in a saucepan with the bay leaves, thyme, garlic, nutmeg, and salt and pepper.

Butter a casserole dish while the cream is heating up. Remove the bay leaves and thyme using a slotted spoon. Place the potato pieces in a large mixing bowl with the warm cream. Toss the potatoes lightly to coat them. Parmesan cheese should be sprinkled over the potatoes. Add a pinch of salt and pepper to the mixture. Toss lightly to integrate. Pour a small amount of cream into the casserole dish’s bottom. The potatoes should then be spooned in. To ensure that the potatoes fry at the same time, level them out. Over the top, pour the leftover cream from the bottom of the bowl. Finish with a sprinkle of Parmesan and a sprig of fresh thyme. Cover the dish with aluminum foil, but pull one corner back to let the steam out. Preheat oven to 400°F and bake for 40 minutes.

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