Recipe: Scalloped Potatoes

Recipe: Scalloped Potatoes

Greg got a beautiful ham from our farmers market from Kiernan Farm. What goes better with ham than scalloped potatoes?

Here’s how we made them.

Scalloped Potatoes

2 cups heavy cream

3 garlic cloves, smashed

5 sprigs thyme

2 sprigs rosemary

1 teaspoon nutmeg

3 pounds russet potatoes, peeled and sliced on a mandoline to 1/8-inch thick

Salt and pepper

1/2 cup grated Parmesan

1/2 cup grated Gruyere

Preheat the oven to 350.

In a saucepan over medium heat, combine cream, garlic, thyme, rosemary and nutmeg and bring to a simmer.

Meanwhile, butter a casserole dish (not glass if you can help it; the potatoes will brown better in ceramic). Layer the potatoes in the dish in an overlapping pattern, salting before covering the next layer. Scatter a little grated Parm and Gruyere every 2 or 3 layers.

Pour the cream over the potatoes and top with the remaining cheese.

Bake about 1 hour, until creamy is bubbling and the outside edge is brown. To brown the top of the potatoes, broil for 3 to 5 minutes (watch carefully) just before serving.

Serves 6 to 8.

Comments are closed.