Scalloped Potatoes
Ingredients
The potatoes
-
2
pounds
Yukon gold potatoes (or red potatoes), sliced 1/8"
The cream mixture
-
1
cup
heavy cream
-
3
cloves
garlic, minced
-
1
tablespoon
fresh thyme (or 1 teaspoon dried)
-
2
teaspoons
dijon mustard
-
1
zest
of a lemon
-
½
teaspoon
pepper
-
1
teaspoon
salt (adjust to taste)
-
¼
teaspoon
nutmeg, freshly grated
The cheese
-
1
cup
parmesan cheese (or sub-grated gruyere, white cheddar, etc.)
Instructions
- Preheat the oven to 350°F and prepare your baking dish.
- Thinly slice the potatoes using a mandoline or food processor.
- Mix the cream, garlic, thyme, dijon mustard, lemon zest, pepper, salt, and nutmeg in a container.
- Layer half of the potato slices in the baking dish, pour half of the cream mixture over them, and top with half of the cheese.
- Repeat the layers with the remaining potatoes, cream mixture, and cheese.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 20-30 minutes until fork tender.
- Broil for a few minutes to brown the top if desired.
Nutrition Facts (estimated)
Servings
8
Calories
143
Total fat
5.6g
Total carbohydrates
20.9g
Total protein
2.9g
Sodium
198.7mg
Cholesterol
17mg
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