Parmesan Crusted Scalloped Potatoes

Yield: 4 servings

Prep: 15

Cook: 50

Total: 1 5

Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!

5 stars (6 ratings)

Ingredients

1 ½ cups heavy cream
2 cloves garlic, pressed
1 sprig fresh thyme
⅛ teaspoon nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper, to taste
9 tablespoons frehsly grated Parmesan, divided

Instructions

Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
Place a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup heavy cream mixture over the potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, heavy cream mixture and Parmesan to create 2 more layers.
Place into oven and bake until tender, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until golden brown and crusted.
Serve immediately.

This Parmesan Crusted Scalloped Potatoes recipe is brought to you by DAMN DELICIOUS

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