Ok, obviously 'pretty' is not my thing. Potatoes are my thing! But pretty? Not so much. And I'm thrilled that you girls understand my love of potatoes! If you missed my previous potato post, you can find it here. I picked up this scalloped potatoes recipe over at A Step into My Kitchen and wanted to give it a try after she called them "to die for". Now, I know about scalloped potatoes out of a box. But this was my first attempt at the real deal. Time consuming, go figure.
You know I've got mad love for potatoes, but this dish just didn't bring it's A game. Don't get me wrong; these aren't bad. They will definitely make another appearance, but they just need a little something. Maybe a little shredded Cheddar? I don't know. How would you spruce these up?
And y'all leave my pork chop alone :) It's coming across a bit brick-like in the photo, but I promise it wasn't!
Recipe from A Step into My Kitchen
1 1/2 cups heavy cream (I used half and half)
1 sprig fresh thyme (Y'all know I didn't have one of these laying around)
2 garlic cloves, chopped
1/2 tsp ground nutmeg
2 lbs russet potatoes, peeled and cut into 1/8 inch round slices
salt and pepper
1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
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.