I remember having
these when I was younger, I have made them throughout the years, this is by far
the best one to my liking… I tend to like more salt and pepper..
Scalloped Potatoes
(Picture is not mine, but this is what they look like)
2 tablespoons unsalted butter - I use more like 4
1 small onion minced
2 medium cloves garlic, minced
3 cups heavy cream
1 cup whole milk
4 springs fresh thyme leaves – I bake with and remove before serving
2 bay leaves – I bake with and remove before serving
2 teaspoons salt
1/2 tsp black pepper
4 pounds russet potatoes cut into ½ inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
I will
post my picture this coming Sunday
though
Services 8 – 10
I slice the potatoes in the food processor –2 tablespoons unsalted butter - I use more like 4
1 small onion minced
2 medium cloves garlic, minced
3 cups heavy cream
1 cup whole milk
4 springs fresh thyme leaves – I bake with and remove before serving
2 bay leaves – I bake with and remove before serving
2 teaspoons salt
1/2 tsp black pepper
4 pounds russet potatoes cut into ½ inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
Heat oven to 350 degrees. Meanwhile, melt the butter in a
large Dutch oven over medium high heat until foaming subsides, about 1
minute. Add the onion and saute until it
turns soft and begins to brown, Add the garlic and sauté until fragrant, about
30 seconds. Add the cream, milk, thyme, bay leaves, salt, pepper, and potatoes
and bring to a simmer. Cover, adjusting
the heat as necessary to maintain a light simmer, and cook until the potatoes are
almost tender – about 15 or so minutes.
Transfer the potato mixture to a 3-quart gratin dish and sprinkle
with cheese. (I actually bake in the Dutch
oven I cooked in) Bake until cream has thickened and is bubbling around the
sides and the top is golden brown, about
20 minutes… I sometimes bake the day before.
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