Scalloped Potatoes Gratin
This time last year, I was majorly gearing up for the holiday. After one year of cooking, there were tons of things on my wish list.
So many in fact, that I registered myself for Christmas and my birthday.
But this year, I live at my parent’s house.
All my pots, pans, knives and kitchen odds and ends are boxed up and sitting in my storage unit. Unused and lonely.
So what does a girl put on her wish list when everything she needs is provided for the time being by mommy and daddy?
Beyond world peace and a personal masseuse, here is my list in a nutshell…
New running shoes since I have worn away all the traction and have started sliding all over the softball field. And I don’t mean sliding into home.
Spin shoes. When you cook and eat as much as I do, exercise is a must.
Cash. To put in my savings account to go towards my future home. A home that hopefully has an awesome oven to cook these potatoes in.
These potatoes were so good that a large casserole dish full of tasty potatoes yielded NO leftovers.
Lindsey B was bumming when I didn’t bring them into work for her to sample.
You will need…
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
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 375 degrees F.
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, and 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.
If I were you, I would double this bad boy. You are going to want leftovers.
Love and Beer Floats
P.S. Please note that cookbooks are not on the wish list. The bookshelf is full.