Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for broiling
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for broiling
Directions:
1. Preheat the oven to 375 degrees F. Butter or spray a casserole dish with non-stick cooking spray.
2. 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.
3. Place a layer of potatoes in the bottom of your prepared casserole dish in an overlapping pattern. Season with salt and pepper.
4. Remove cream from heat, pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, in preheated oven for 45 minutes.
5. Sprinkle some more Parmesan and broil until cheese browns, about 4-5 minutes.
2. 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.
3. Place a layer of potatoes in the bottom of your prepared casserole dish in an overlapping pattern. Season with salt and pepper.
4. Remove cream from heat, pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, in preheated oven for 45 minutes.
5. Sprinkle some more Parmesan and broil until cheese browns, about 4-5 minutes.
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