Out of all of the recipes made for last Saturday’s family dinner, I have to say that this potato dish was my absolute favourite. I consider it taking scalloped potatoes to the next level. We even kicked it up another several notches (BAM!) and substituted 1/4 of the Yukon Gold potatoes with sliced sweet potatoes, added about a cupful of thinly sliced sweet onion rings, and even tossed in each layer a bit of shaved fennel bulb. WOW this dish was so G-O-O-D!
In all honesty, when we added two sweet potatoes we forgot to subtract the equivalent amount of Yukon Gold potatoes (about 4) from the total…DERP! Which meant that every other ingredient we had to add a bit more, to ensure the proper flavouring worked all through. And when we added the extra onion and fennel….well needless to say, our potato dish was HUUUGE!
Not that we ever have to worry about having too many leftovers around here; I made sure that people went home with lovely take-home containers of the best gosh-darn scalloped potatoes I have ever had in my life…and as I consider myself quite the s.p. connoisseur from tasting and making tons of different s.p. recipes over the last several decades, that’s saying something.
Be aware, though, while this recipe is fairly easy to make, it is NOT AT ALL for the lactose intolerant, or for that matter, people watching either their weight or cholesterol intake.
Or Team Edward.
Or people who hate fun and/or puppies.
…I mean who doesn’t love PUPPIES?!?
Scalloped potato haters, that’s who. So rude.
Original Source: Ottawa Citizen Thursday March 5, 2015
Yield: 6-8 servings
- 3 cups/750 mL whipping cream (35%)
- 2 garlic cloves, smashed but not chopped
- 2-3 sprigs fresh thyme
- Salt and freshly ground pepper
- Pinch dried nutmeg
- 3 lbs/1.4kg/8 medium Yukon Gold or russet potatoes, peeled and sliced thickly
- 1 cup/250mL freshly grated Parmesan cheese
- Preheat oven to 350°F/175° Butter a 9”x12” casserole dish.
- In large pot, combine cream, garlic, thyme, and 1 tsp salt over medium heat and warm just until bubbles begin to form at the edge of the pot. Reduce heat to low and simmer very gently for 10 minutes. Remove from heat and set aside, discarding garlic and thyme.
- Spoon and spread a small amount of the cream into the prepared casserole dish. Add a layer of potato slices evenly, overlapping them slightly. Season with nutmeg, salt, and pepper to taste. Add more cream, potatoes and seasonings.
- Continue layers until all the potatoes are in the casserole, and pour remaining cream over all, tilting the casserole to coat the surface and distribute the cream evenly. Cover with aluminum foil and bake in preheated oven for 1 ½ hours.
- Remove foil, sprinkle potatoes with cheese and a sparing sprinkling of thyme off one sprig, and bake uncovered for an additional 20-25 minutes or until golden and bubbly.