It’s been a while since I’ve done my blogger Follow Friday and since I’ve posted a recipe… so here’s a post that’s double the fun!
I LOVE potatoes, and have been playing around with different measurements and ingredients with scalloped potatoes for a while now. I made the best batch last night, and it’s the perfect size for two adults plus a couple of little kids who won’t eat as much of it. Or, if your kids won’t eat it at all as mine didn’t last night, you may find yourself with just enough extra for some yummy lunch leftovers!
2 medium-sized baking potatoes, peeled and thinly sliced
1-1/4 cup heavy whipping cream
1 teaspoon nutmeg
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup finely grated parmesan cheese
1 Tablespoon cold butter cut into small cubes
Heat oven to 375 degrees. Grease a medium size (a 9″ or 10″ round) baking pan with butter.
1. Fan out one layer of potato slices in the baking pan so that the slices slightly overlap, until the bottom of the pan is completely covered.
2. In a medium saucepan (a 2-quart will do), heat the heavy cream, salt, pepper, paprika and nutmeg over medium-high heat for just a couple of minutes until the mixture comes to a rolling boil, stirring occasionally (small bubbles form with a rolling boil; don’t let it get to the point where the cream starts rising or it will burn). Remove from heat.
3. Slowly pour about 1/3 of the cream mixture evenly over the first layer of potato slices so that all of the potatoes get some coverage.
4. Sprinkle 1/2 of the cheese evenly over the first layer of potatoes and cream.
5. Add another layer of potatoes and repeat steps 3 & 4. Lightly salt & pepper the top layer.
6. Place the butter cubes on the top layer, so that they are evenly distributed.
7. Bake uncovered at 375 degrees for 45 minutes or until the top layer heats into a beautiful slightly golden crispy layer of goodness.
MAKE IT YOUR WAY: Gotta love the versatility with this dish. For more kick, add a couple of minced garlic cloves within the layers. If you want to add a more fragrant herb, try 2 teaspoons of finely chopped fresh thyme. You can also use half and half or even 2% milk instead of heavy whipping cream, although just know that you won’t get the same exact rich creamy texture.