Scalloped potatoes is a classic side dish that almost everyone had experienced at some point in their lives. I love the flavor in these spuds and the parmesan cheese really kicks the whole dish up a notch. it’s not to much cheese but just enough to let you know that it is in there. The top of these potatoes comes out browned to perfection which is one of my favorite things about this recipe! Seriously smitten with these scallops.
I cannot wait to get these yummy spuds on the table!
Ingredients
2 pounds baking potatoes, peeled and sliced paper-thin
2 cups Borden heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Kraft Parmigiano-Reggiano
Morton sea salt and freshly ground black pepper
Instructions
Preheat the oven to 375 degrees F.
In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper.
Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly.
Let stand for 10 minutes before serving.
Garnish with fresh chives.
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Quick Tip: I plan to make these potatoes for my holiday meal. Are you? They feed a crowd!
Bordon heavy cream….is this whipping 35% cream?