Monday, January 9, 2012
Weekly Recipe: Scalloped Potatoes
So what did I do? What any self-respecting home cook would do, I decided I needed to prove I was better than that chef and that I could make a great potato gratin dish.
I hadn't made scalloped potatoes in years but I had some leftover heavy cream in the fridge that I couldn't bear to throw away. Then I saw this recipe on My Baking Addiction and knew it was meant to be.
Look out Top Chef contestants, I'm coming for you!
from My Baking Addiction
1 1/2 cups heavy cream (or a mixture of cream and whole milk)
1 sprig of fresh thyme (1/2 tsp of dried)
2 garlic cloves, minced
1/2 tsp ground nutmeg
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese, plus more for broiling
1. Preheat oven to 375 degrees. Butter or spray a casserole dish with non-stick cooking spray.
2. In a medium saucepan, over medium-low heat, warm up the cream, thyme, garlic, and nutmeg. Keep your eye on the cream because you do not want it to boil over.
3. Place a layer of potatoes in the bottom of your prepared casserole dish in an overlapping pattern. Season with salt & pepper.
4. Remove cream from heat, pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, in preheated oven for 45 minutes.
5. For that delicious golden brown top layer, sprinkle some more Parmesan and broil until cheese browns, about 4-5 minutes.