Tonight is a comfort food night. The air is crisp and the temperature is in low 70's so it is ok to turn on the oven. I had some hamburg defrosted in the fridge so I decided since I had pasta last night it is a good Meatloaf night. What goes great with meatloaf hmmm.... Scalloped Potatoes. Yummmy! I decided to forgo my usual recipe for scalloped potatoes and turned to my favorite online site, The Food Network. Who should pop up first but Tyler Florence, his recipes have always done me right so here we go. It is really an easy recipe to make with a few ingredients I have never had in my scalloped potatoes. All I can say is WHOA, stop what you are going to make for dinner tonight and make this. Your family will love it. They are the creamiest most flavorful scalloped potatoes you will ever have. If you didn't make it yourself you would never guess what went into the sauce, it is so creamy, garlicky and what is that flavor that you just can't put your finger on? Oh right the nutmeg, what a great compliment to this dish. I thought it was going to be a little bland but no, they are perfect!
Mmmmm Mmmmm Mmmmm.
Ingredients
- 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
Directions
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, 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.
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