Scalloped Potatoes
"Make sure you let the casserole settle for a few minutes when it comes out of the oven."
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 garlic cloves, crushed
- 2 lbs russet potatoes, peeled and cut into 1/4 inch slices
- 1 teaspoon grated nutmeg
- 2 cups half-and-half
- 1 cup heavy cream
- salt
- black pepper
directions
- Preheat oven to 350. Butter a small casserole dish and rub with the crushed garlic.
- Place the sliced potatoes in a large saucepan filled with cold water. Drain and then layer in the bottom of the prepared casserole. Add a second layer on top and season with a dash of nutmeg and a little salt and pepper. Continue layering potatoes; seasoning every other layer.
- Place the half and half and cream in a saucepand and bring to a boil. Pour the mixture over the potatoes and transfer to oven.
- Bake 35 minutes, or until the potatoes have absorbed most of the cream and start to brown on top. Let potatoes rest for at least 5 minutes before serving.
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Reviews
-
Delicious! Very creamy and rich! Thanks for sharing.
RECIPE SUBMITTED BY
<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome. <br /> <br /><br /><br /><br /></p>
