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Jan 5, 2010

Scalloped Potato Gratin

Scalloped Potato Gratin


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1 1/2 cups heavy cream

1 sprig fresh thyme

2 garlic cloves, chopped

1/2 teaspoon ground nutmeg

Butter

2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

Salt and freshly ground black pepper

1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375F. In a saucepan, heat up the cream with a

sprig of thyme, chopped garlic 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.