The Freshman Cook: Scalloped Potatoes

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Today is reveal day for Secret Recipe Club! This month I was assigned a wonderful, fun blog,
A Day in The Life. It is authored by Danielle, who is the mother to 2 adorable little boys, and she lives in beautiful Kentucky, which is right across the river from where I grew up, and it holds a special place in my heart. Danielle’s blog has many recipes to choose from, but I chose this particular recipe because I thought it would be a wonderful addition to our Father’s Day festivities. And it was! Delicious Scalloped Potatoes!

Scalloped Potatoes

1 1/2 cups Heavy Cream 

1/2 teaspoon dried Thyme

2 Garlic Cloves, minced

1/2 teaspoon ground Nutmeg

2 pounds Russet Potatoes

1/2 cup freshly grated Parmesan Cheese

1/2 cup shredded Cheddar Cheese

Preheat your oven to 375 degrees. 

         Butter or spray a casserole dish.

Peel your potatoes, and then

using a mandolin or slicer, cut your potatoes

into 1/8″ slices.

In a medium saucepan, over medium low heat, warm up the cream, thyme, garlic and nutmeg. Keep your eye on the cream because you do not want it to boil over.

Place a layer of potatoes in the bottom of your prepared casserole dish, overlapping slightly.

Season with pepper. 

Pour about 1/3 of the cream mixture over the potatoes.
Sprinkle some of the parmesan and cheddar over the potatoes.

Do this for 2 more layers.

Bake, uncovered, for 40-45 minutes.

Enjoy!

Thanks Danielle for a great recipe, that was loved by all and made a delicious
addition to our Father’s Day celebration!

I made a few changes to this recipe. To see Danielle’s exact recipe

go to www.danielledeskins.blogspot.com

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