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2 pounds potatoes ; peeled and cut into 1/8 inch slices
1 1/2 cups heavy cream
1 sprig thyme
2 cloves garlic ; chopped
1/2 teaspoon nutmeg
1/2 cup parmesan cheese ; grated
butter
salt ; to taste
black pepper ; to taste
Submitted by lolo
Creamy layerd scalloped potatoes with a gratin crust
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Preheat an oven to 375F (190C).
Heat the cream in a saucepan with the thyme, nutmeg and garlic.
Meanwhile, butter a casserole dish and place an overlapping layer of potato slices in the dish. Season to taste with salt and pepper.
Remove the cream from the heat and pour one third of it over the potatoes. Sprinkle on a layer of parmesan cheese.
Repeat with two more layers.
Bake uncovered for 45 minutes.
Sprinkle some more Parmesan on the top and broil about 5 minutes or until the cheese browns.
Heat the cream in a saucepan with the thyme, nutmeg and garlic.
Meanwhile, butter a casserole dish and place an overlapping layer of potato slices in the dish. Season to taste with salt and pepper.
Remove the cream from the heat and pour one third of it over the potatoes. Sprinkle on a layer of parmesan cheese.
Repeat with two more layers.
Bake uncovered for 45 minutes.
Sprinkle some more Parmesan on the top and broil about 5 minutes or until the cheese browns.
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