Yes I know it’s a new year and everyone has New Year’s resolutions to eat healthy and lose weight. And I know cheesy scalloped potatoes aren’t exactly conducive to that. But in my defense, I made these a few weeks ago for Christmas dinner and I’m just now getting around to blogging them.
I have a love-hate relationship with potatoes. I don’t normally like potatoes, because I the way I like to eat them is not exactly healthy and I try to eat healthy 99% of the time. But everything in moderation or on occasion is not a bad thing. Therefore, I present to you scalloped potatoes, with nothing but cheese, garlic, cream (and a few other little seasonings I threw in there). I say again…potatoes…cheese…garlic…cream…
Start by scalding your cream. Place cream, garlic, salt, pepper, thyme and a little sprinkle of nutmeg (grated fresh is best) in a pot and place over medium heat. Heat until it starts to bubble and remove from heat. My sister actually uses a different method and heats hers over medium heat with the potatoes already in it to par-cook them in the cream, and that also works, but I have yet to try it.
Layer half the potatoes in the bottom of a casserole dish. Pour half the cream over top. You can remove the smashed garlic cloves, but I left mine because KB loves garlic.
Sprinkle with parmesan cheese.
Add a second layer of potatoes. More cream. More cheese.
Bake in a 375 degree oven for about 45-50 minutes until the potatoes are cooked and the top is brown and bubbly. Serve and enjoy!
2 lbs white or yellow potatoes, peeled and sliced thin
1 and 1/2 cups heavy cream (or half and half)
5 cloves garlic, smashed
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
sprinkle of nutmeg (grated fresh is best)
2/3 cup parmesan cheese
In a small pot, heat the cream, garlic, thyme, salt, pepper and nutmeg until almost boiling. Turn off and remove from heat. In a casserole dish, layer half the sliced potatoes. Pour half the cream on top (removing garlic if desired). Sprinkle with half the parmesan cheese. Layer the other half of the potatoes. Top with more cream and more cheese. Bake in a 375 degree oven for 45-50 minutes or until potatoes are done and cheese is bubbly.