COMFORTING SCALLOPED POTATOES
Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
- Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
- Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
- With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
- Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 779.6 calories, Carbohydrate 45.3 g, Cholesterol 211.2 mg, Fat 61.5 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 38.2 g, Sodium 405.1 mg, Sugar 0.3 g
SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield about 4 to 6 side dish servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
- Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
- In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
- Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.
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Directions. Step 1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap ® Aluminum Foil. Set aside. The sheet will catch spills in the oven later on. Step 2. …
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- Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch spills in the oven later on.
- Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
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