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Scalloped Potato Gratin

    1 1/2 cups heavy cream
    1 sprig fresh thyme
    2 garlic cloves, chopped
    1/2 teaspoon ground nutmeg
    2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
    Salt and freshly ground black pepper
    1/2 cup grated Parmesan, plus more for broiling

  Preheat the oven to 375F. In a saucepan, heat up the cream with a
 sprig of thyme, chopped garlic and nutmeg.

  While cream is heating up, butter a casserole dish. Place a layer
 of potato in an overlapping pattern and season with salt and pepper.
 Remove cream from heat, then pour a little over the potatoes. Top
 with some grated Parmesan. Make 2 more layers. Bake, uncovered,
 for 45 minutes. Sprinkle some more Parmesan and broil until cheese
 browns, about 5 minutes.