Thursday, April 11, 2013

Scalloped Potato Casserole

A version of this recipe was sampled at my local grocery store right before Easter. It looked easy enough to make and I needed a side to go with the ham.


3-4 cups milk or heavy cream
1 bay leaf
1 sprig fresh thyme
generous pinch of nutmeg
1 pound sweet potatoes, peeled and sliced 1/2 inch thick
2 pounds Yukon gold potatoes, peeled and sliced 1/2 inch thick
4 ounces fried onion crisps
1 tablespoon unsalted butter, melted
3/4 cup grated Parmesan cheese

1. Combine milk and herbs in a large saucepan. Bring to a boil, then reduce to a simmer. Add nutmeg and potatoes. Season with salt and pepper. Simmer 5 minutes.
2. Carefully transfer half the potatoes and cream to a buttered 3-quart dish (remove bay leaf and thyme). Reserve 1/2 crispy onions and spread remaining onions over casserole. Top with remaining potatoes and cream.
3. Bake at 375 for 30 minutes. After 15 minutes, gently press vegetables into cream with a spatula or spoon.
4. After 30 minutes, remove casserole from oven and top with cheese. Return to oven and bake 10-15 minutes or until brown and bubbling. Remove from oven and let sit at least 15 minutes before serving.

Serves 8-10

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