SCALLOPED POTATOES (from January 2009 issue of YANKEE magazine, page 65)
1 cup heavy cream
1/2 cup chicken stock
3 sprigs fresh thyme
2 garlic cloves, minced
1/2 teaspoon freshly grated nutmeg
2 Tablespoons unsalted butter (approximately)
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices, divided
1/2 cup (8 Tablespoons) grated Parmesan cheese, divided
Preheat oven to 375 degrees F. In a saucepan over low heat, combine cream, stock, thyme sprigs, garlic, and nutmeg. Simmer about 5 minutes; then let cool about 10 minutes. Strain and discard garlic and thyme.
Butter a 9x13-inch casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Pour a third of the cream over potatoes. Top with 2 Tablespoons Parmesan cheese. Repeat for 2 more layers.
Bake, uncovered, 45 minutes. Sprinkle remaining cheese on top and place casserole under broiler until cheese browns, about 5 minutes. Yield: 8 servings.
NOTES from Caryn:
1) I only sprinkled salt on 2 layers and that was a-plenty so be careful not to overdo it. AAMOF, I plan to cut back some on the amount of salt I used whenever I make these again. The cheese added saltiness.
2) I baked the casserole for the 45 minutes called for in the recipe and then sprinkled on the last of the Parmesan cheese and simply returned the dish to the oven and baked it an additional 15 minutes at 375 degrees--the potatoes came out perfectly browned and done, and I didn't have to fool with any of the broiling directions.
Enjoy!
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=16395
1 cup heavy cream
1/2 cup chicken stock
3 sprigs fresh thyme
2 garlic cloves, minced
1/2 teaspoon freshly grated nutmeg
2 Tablespoons unsalted butter (approximately)
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices, divided
1/2 cup (8 Tablespoons) grated Parmesan cheese, divided
Preheat oven to 375 degrees F. In a saucepan over low heat, combine cream, stock, thyme sprigs, garlic, and nutmeg. Simmer about 5 minutes; then let cool about 10 minutes. Strain and discard garlic and thyme.
Butter a 9x13-inch casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Pour a third of the cream over potatoes. Top with 2 Tablespoons Parmesan cheese. Repeat for 2 more layers.
Bake, uncovered, 45 minutes. Sprinkle remaining cheese on top and place casserole under broiler until cheese browns, about 5 minutes. Yield: 8 servings.
NOTES from Caryn:
1) I only sprinkled salt on 2 layers and that was a-plenty so be careful not to overdo it. AAMOF, I plan to cut back some on the amount of salt I used whenever I make these again. The cheese added saltiness.
2) I baked the casserole for the 45 minutes called for in the recipe and then sprinkled on the last of the Parmesan cheese and simply returned the dish to the oven and baked it an additional 15 minutes at 375 degrees--the potatoes came out perfectly browned and done, and I didn't have to fool with any of the broiling directions.
Enjoy!
http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=16395