Recipe: Scalloped Potatoes
Updated: 01/08/2013 12:01 AM
By: Dan Eaton
Today's recipe for scalloped potatoes includes cream, garlic, fresh thyme, parmesan cheese and an optional sprinkling of smoked paprika for added depth of flavor.
2 pounds of potatoes
2 cups of heavy cream
1 large clove of garlic
1 Tbs thyme
1/3 cup grated parmesan cheese
Salt, pepper, butter
Smoked paprika (optional)
Preheat the oven to 375 degrees and gently heat the heavy cream on the stovetop with the minced garlic clove and fresh-chopped thyme. Just as the cream comes to a simmer, turn the heat off and let it sit.
After peeling all of the potatoes, they can be sliced with a mandoline or a food processor with the slicer attachment. If you're using a knife, cut the potatoes in half lengthwise and then very thinly slice them crosswise, cut side down.
Layer half of the sliced potatoes into a buttered 9 x 13-inch baking dish. Add 1 cup of the warm heavy cream, sprinkle on some grated parmesan cheese and optional smoked paprika and season it with salt and pepper. Then add the rest of the potatoes, the rest of the cream, more cheese and more smoked paprika and place the baking dish onto the center rack of the preheated oven.
It will take just about 40-45 minutes to bake and it is a good idea to spin it halfway around part-way through.
You will easily be able to insert a knife into the potatoes when they are done.
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