I love scalloped potatoes. There’s something so luxurious about preparing scalloped potatoes for dinner. I used to think as a child that it took so much time making scalloped potatoes… I guess I thought this because of the so many thin layers of sliced potatoes that were soaked in a delicious rich, creamy béchamel sauce that is poured all over. Then baked to a golden crunchy crust. I could not of been more wrong… Scalloped potatoes are one of the easiest things to make and one of the most delicious side dishes ever. The best part leftovers are always a guaranteed and taste just as good as the first time.
Scalloped Potatoes
adapted from Tyler Florence
Ingredients
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Non-stick spray
- 2 pounds russet potatoes, un-peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/3 cup grated Cheddar Cheese
- 1/3 cup grated Fresh Parmesan Cheese
- 1/3 cup grated Parmesan for topping off and broiling
Directions
Preheat the oven to 375 degrees F.
In a medium sauce pan – heat cream, chopped garlic, nutmeg, and sprig of thyme on medium heat. While the cream mixture is heating up, spray a casserole dish with non-stick spray.
Place a layer of potato slices at the base of the casserole dish in an overlapping pattern seasoning with salt and pepper.
Remove the cream from heat, discard thyme, and pour a little over the potatoes.
Add some of the Cheddar and Parmesan cheese on top. Repeat the layers two more times. Pour any remaining cream sauce on top of the last layer and sprinkle with remaining Parmesan cheese.
Bake, uncovered, for 45 minutes. Enjoy!
