Gather round, everyone—let's whip up some scrumptious scalloped potatoes! Picture this: thin, tender slices of potato snuggling together in a creamy, garlicky bath, each layer lovingly enveloped by a velvety mix of cream and spices. As if that isn’t tempting enough, we crown it all with a sprinkle of Parmesan that bakes into a beautifully golden crust. It’s the kind of side dish that turns an ordinary meal into something special; perfect for those days when you just want a touch more comfort on your plate. Ready to treat yourself and your loved ones? Let’s get those potatoes into the oven and watch magic happen!
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Picture this: a chilly evening, the kitchen warm with the oven's embrace, and you're about to create something truly comforting—scalloped potatoes. This dish is a cozy classic, perfect when you need a touch of home on your dinner table. It blends the simplicity of potatoes with the indulgence of garlic cream sauce and cheese, all baked to a golden perfection. Let me guide you through each step, ensuring that every layer of flavor in this beloved recipe shines through as it heads to your table. Ready? Let's make some magic happen in your kitchen with these scalloped potatoes.
Steps to follow
1
Peel the russet potatoes and then slice them thinly, about 1/8 inch thick, using a mandoline slicer or a sharp knife for uniformity.
2
In a large mixing bowl, combine heavy cream, whole milk, minced garlic, salt, ground black pepper, and nutmeg.
3
Begin layering the sliced potatoes in a greased 9x13 inch baking dish, slightly overlapping them. Pour the cream mixture over the potatoes, ensuring all slices are coated.
4
Dot the top of the potatoes with small pieces of unsalted butter and then sprinkle evenly with grated Parmesan cheese.
5
Cover the baking dish with aluminum foil and bake in a preheated oven at 400°F (205°C) for 60 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and crispy.
6
Let the scalloped potatoes cool for a few minutes before garnishing with fresh thyme leaves. Serve warm as a hearty side dish.
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