Scalloped Potatoes Au Gratin

By KimberleyH

Ingredients

• 1 1/2 cups heavy cream
• 1 sprig fresh thyme (optional)
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• Non-stick spray
• 2 pounds russet potatoes, peeled/unpeeled and cut into 1/8-inch thick slices – about 5-6 sm-med. sized potatoes
• Salt and freshly ground black pepper
• 1/3 cup grated Cheddar
• 1/3 cup grated Parmesan
• 1/3 cup grated Parmesan for topping off and broiling

Details

Servings 6
Preparation time 10mins
Cooking time 55mins
Adapted from savorysweetlife.com

Preparation

Step 1

Preheat the oven to 375 degrees F. In a medium sauce pan – heat cream, chopped garlic, nutmeg, and sprig of thyme on medium heat. While the cream mixture is heating up, spray a casserole dish with non-stick spray. Place a layer of potato slices at the base of the casserole dish in an overlapping pattern seasoning with salt and pepper. Remove the cream from heat, discard thyme, and pour a little over the potatoes adding some of the Cheddar and Parmesan cheese on top. Repeat the layers two more times. Pour any remaining cream sauce on top of the last layer and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 45 minutes. Enjoy!