I get a lot of recipes off the food network. I always look for recipes that have 5 stars AND a lot of reviews. The only thing I hate about the recipes on this site is they give you a recipe and tell you to do it one way, and then they will have a video link for the recipe and they make it completely different than the recipe says to! I typically follow the written recipe the first time and then play with it to tweek it to my family's liking. I really liked this recipe a lot. Made a great side dish for ribeye and asparagus! Next time I make it I'm going to add thinly sliced onion to each layer and use 1% or skim milk instead of the heavy whipping cream (although some reviews say not to). I may even try making a meal out of the recipe sometime adding onion, rotisserie shredded chicken, and corn or zucchini!
* 1 1/2 C Heavy Whipping Cream
* 1 sprig fresh thyme (I used 2)
* 2 garlic cloves, chopped
* 1/2 tsp ground nutmeg
*2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices (this is pretty thin... much easier to use a mandoline if you have one and set it to the 1/8 setting. I LOVE mine and use it a ton!!)
*salt and freshly ground back pepper (I alternated using sea salt and course kosher salt. I also used a little nature seasonings.)
*1/2 C grated Parmesan cheese, plus more for broiling (I used a bit more. I topped it at the end with some fresh parmisiano-reggiano and I did not broil... I simply put back into the oven for another 5-10 minutes.
Preheat oven to 375. Butter a casserole dish (I used a 9 x 13 ceramic casserole pan)
In a saucepan over medium heat, heat the cream with a sprig of thyme, chopped garlic and nutmeg. Stir often- don't let burn.
Place a layer of potato in an overlapping pattern and season with salt and pepper. Pour a little of the cream over the potatoes and top with some of the grated Parmesan. Do this 2-3 more times, making layers and seasoning each layer, adding the cream and cheese to each layer, until all the potatoes have been used.
Bake uncovered for 45 minutes. Sprinkle on more cheese and broil (or bake) until cheese browns (about 5 minutes)
|I used the mandoline to cut my potatoes. They turned out nice and thin. If you do it using a knife and end up with a bit thicker cut, you may need to increase cooking time.|
|Heating up cream, thyme, garlic and nutmeg.|
|layer potatoes so they are slightly overlapping. (Sorry for the bad picture taking!)|
|season each layer well and pour cream over each layer|
|make sure to add fresh grated cheese to each layer as well.|
|Top will get lightly crispy and brown.|