These scalloped potatoes are so quick and easy to prepare. Perfect accompaniment to hearty meat entrees like pot roast, ham, turkey, and roast chicken.
The perfect accompaniment to a cold winters night, if you ask me.
If you feel daring, add some diced prosciutto, pancetta, or bacon and throw in some chives.
Scalloped Potato Gratin
2 lbs russet potatoes, peeled and cut into 1/8 inch slices
1 1/2 cups heavy cream
2 sprigs thyme
2 garlic cloves, chopped
1/4 cup fresh flat leaf parsley, chopped
1/2 tsp ground nutmeg
1/2 cup freshly grated Parmesan, divided in half
1/4 cup freshly grated swiss cheese
salt and pepper
In a saucepan combine the cream, thyme, and garlic. Heat until just warm, but do not boil. Remove thyme stems.
In a bowl, combine half of Parmesan cheese with all of swiss cheese.
Preheat oven to 375.
Butter a casserole dish and layer one third of the potato slices in 4 rows so slices are overlapping. Pour a couple spoonfuls of the warmed cream over top and sprinkle with one third of the cheese mixture. Arrange another layer of potato slices on top, pour a bit more cream over top, and sprinkle another third of the cheese mixture over top. Repeat with final layer, using the rest of the cream and cheese mixture.
Bake uncovered for 40 minutes. Pour the rest of the Parmesan over top of the potatoes, and bake another 10 minutes, until top is golden brown. Let cool a few minutes before serving.