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.
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.