Wandering Thru Food November, 2011.

Scalloped potatoes au gratin in cream

(Side dish for our Thanksgiving meal)

      Serves 4 to 6


      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, 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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