Parmesan Crusted Scalloped Potatoes

  • 12 Sep - 18 Sep, 2020
  • Mag The Weekly
  • Cookery


· 1½ cup heavy cream

· 2 cloves garlic

· 1 sprig thyme

· Pinch of nutmeg

· ½ kg russet potatoes

· Salt and black pepper

· 9 tablespoons parmesan


Preheat oven to 190°C. Lightly oil a pie plate or coat with nonstick spray. In a saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through. Add a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour half of the cream mixture over potatoes; sprinkle with three tablespoons parmesan. Repeat with remaining potato slices, cream mixture and parmesan to create two more layers. Place into oven and bake until cooked through, about 40 minutes. Sprinkle with additional parmesan and broil for 10 minutes, or until the top turn golden brown and crusted.