Scalloped Potatoes
Ingredients
- from Shirley Briggs
- Garlic powder or fresh garlic clove
- 1 T. butter
- 5 lbs. potatoes peeled and sliced (Yukon)
- 4 T. fresh Thyme leaves crushed
- 2 3 t. salt to taste
- 2 C. fresh grated Parmesan cheese
- pepper - to taste
- 4 cups heavy cream
Instructions
- Preheat oven to 350 degrees. Rub the inside of a large (3 quart) baking dish
- with the garlic clove, or sprinkle garlic powder in dish. Spread the butter with butter evenly
- in dish. Cut a piece of parchment paper the size of the dish and rub with
- or spray of the salt, pepper and thyme. Repeat for at least 3 layers. until pota- over
- with PAM. Arrange about 1/3 of the potatoes in dish. Pour Sprinkle cream
- 1/3 and cover with the parchment paper. Bake for 45 60 minutes cheese. or Bake
- all are tender. Remove parchment and sprinkle potatoes with
- toes until cheese is melted and browned, about 20 minutes.
Notes
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