Elegant Scalloped Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves, large
  • 10 Potatoes, medium starchy
  • 1 tsp Thyme, fresh leaves

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 pinch Nutmeg, ground
  • 1/2 tsp Salt
  • 1/4 tsp White pepper, ground

• Dairy

  • 3 tbsp Butter
  • 1 1/2 cups Heavy cream
  • 1/4 cup Parmesan cheese
  • 1 cup Whole milk

Found on eviltwin.kitchen

Description

Ingredients

• 10 to 12 medium starchy potatoes (about 1.5kg | 3.3lb peeled)
• 1-1/2 cups (360ml) heavy cream
• 1 cup (240ml) whole milk
• 1/4 cup (15g | 0.5oz) finely grated Parmesan cheese
• 3 tbsp butter
• 1 tbsp Dijon mustard
• 2 large garlic cloves, minced
• 1 tsp finely chopped fresh thyme leaves, finely chopped
• 1/2 tsp salt (I use Himalayan salt)
• 1/4 tsp ground white pepper
• pinch ground nutmeg

Directions

• Preheat oven to 400°F.
• Peel the potatoes and slice them to about 1/8 thick (the use of a mandoline is strongly recommended)
• Then, arrange the slices vertically around a 10 round baking dish
• Combine the cream, milk, parmesan cheese, butter, Dijon mustard, minced garlic, thyme, salt pepper and nutmeg in a small saucepan and bring to a simmer over low-medium heat.
• Pour the cream mixture over the potatoes; delicately move the potatoes around with your fingers a little bit to help the cream get between all the slices.
• Cover with aluminium foil and bake for 60 minutes. You might want to place a piece of foil or a roasting pan on the rack directly underneath the dish to catch any potential overspills.
• After 60 minutes, remove the foil and continue baking until the top is golden brown and the potatoes are super tender, about 30 to 35 minutes.
• Kill the heat, crack the oven door open and let the potatoes rest for 15-20 minutes.
• Garnish with more grated Parmesan and a sprinkle of chopped herbs and serve.