Step into the realm of comfort food perfection with our timeless Scalloped Potatoes recipe. This dish, with its layers of tender potatoes blanketed in a rich and creamy sauce, is a culinary masterpiece that has stood the test of time.
Imagine thinly sliced potatoes, delicately seasoned and bathed in a velvety sauce made from butter, milk, and cheese. Each bite offers a heavenly combination of creamy texture and hearty flavor, leaving you craving for more.
Whether served as a comforting side dish alongside a succulent roast or enjoyed as a satisfying main course on its own, Scalloped Potatoes never fail to evoke feelings of warmth and contentment.
Join us as we embark on a culinary journey to discover the secrets behind creating this beloved classic. From selecting the perfect potatoes to achieving the ideal balance of flavors in the sauce, we’ll guide you through every step to ensure that your Scalloped Potatoes turn out nothing short of spectacular.
So, gather your ingredients and prepare to delight your senses with the creamy goodness of our Scalloped Potatoes recipe. It’s time to elevate your comfort food game to new heights.
Ingredients
2 tbsp of unsalted butter
cracked black pepper
Parmesan cheese, approximately 3/4 to one cup
1 tsp dried thyme
kosher salt
1 1/2 cups of heavy cream
6 medium sized russet potatoes, peeled, cleaned, and thinly sliced, lengthwise
4 cloves of garlic, minced
Instructions :
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
Instructions :
Start by taking out your jar of sauce and add the cream, garlic and thyme.
Cook over medium heat until it heats up. In the meantime, start cutting your potatoes into thin slices.
It takes a little time, but your patience will pay off as you dig these delicious potatoes.
Preheat your oven to 375 degrees. Butter your baking dish.
I like to use a classic pie dish for this, and I’m going to use about four layers on the thinly sliced potatoes, so use your judgment.
Add a layer of potatoes on the bottom, overlapping the pieces slightly.
Sprinkle with salt, pepper and parmesan, then add a little hot cream on top.
Repeat the process three more times. Garnish with about half a cup of grated Parmesan cheese, making sure to cover the top of the potatoes.
Place in a preheated oven for about 50 to 55 minutes, or until the sauce is bubbling and the top is golden brown. Remove from the oven and let stand for about 10 minutes before digging in. This will allow the cream to thicken and won’t burn your mouth when digging in.
I know it’s hard to resist, but waiting pays off.
The creamy, garlic and excellent parmesan cheese make these scalloped potatoes a great combination that can stand on its own for a late night snack, but goes really well with a baked ham.
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