Scalloped Potatoes
1 1/2 cups heavy crea 1 sprig fresh thym 2 garlic cloves, chopped1/2 teaspoon ground nutmeg Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slicesSalt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling DirectionsPreheatand its the the oven to 375 degrees F.
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slicesSalt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling DirectionsPreheatand its the the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic add into this and and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer
of potato in an overlapping pattern and season with salt and pepper.
Remove cream from heat, then pour a little over the potatoes. Top with
some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45
minutes. Sprinkle some more Parmesan and broil until cheese browns,
about 5 minutes and get the good result as well as you want to eat and enjoy yourself.
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