Parmesan Scalloped Potatoes

Submitted by Julesong

"Special, rich scalloped potatoes that makes any dinner out of the ordinary! To make these extra special, you can add a bit of chopped fresh sage, rosemary, or thyme to the onion and/or cheese breadcrumb mixtures."

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 8

ingredients

2 tablespoons unsalted butter
2 medium onions, thinly sliced (a mandoline works well for this)
2 teaspoons minced garlic
2 bay leaves
¹⁄₄ teaspoon freshly grated nutmeg
coarse salt, divided
fresh ground pepper, divided
1 ¹⁄₄ cups heavy cream or 1 1/4 cups half-and-half
¹⁄₂ cup milk
1 cup freshly grated aged parmesan cheese
1 cup plain breadcrumbs
2 tablespoons extra virgin olive oil
2 ¹⁄₂ lbs medium idaho potatoes, peeled and sliced lengthwise 1/8 inch thick

directions

Preheat the oven to 400 degrees F.
In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes.
In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
Locate the bay leaves in the onion mixture and remove them.
In a large bowl, gently toss together the sliced potatoes and onion mixture.
Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).

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RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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