Parmesan Scalloped Potatoes

 

The Whippets love comfort! Pillows, blankets, beds, couches, you name it, they'll snuggle and sleep on it. In fact here's where they found comfort while I cleaned the house and did laundry today.

 

 In fact, I'm sure they were quite comfortable while I made this comfort dish for dinner last night.




While this dish does take a while to bake, about an hour, it is fairly simple to put together and turns out so creamy and yummy. You need to slice the potatoes thinly, so I used a mandolin. You could also use a food processor with a slicing blade, or just cut them with a knife.

 After you slice the potatoes, put them along with everything else except the Parmesan cheese in a large pot. Bring to a boil over medium high heat. Then put 1/2 the potatoes in a buttered baking dish. Sprinkle with half the Parmesan. Top with the rest of the potatoes, the cream mixture and the rest of the Parmesan. Bake covered at 400 degrees for 45 minutes. Uncover and bake for another 15 minutes. Let the potatoes sit for 10 - 15 minutes before serving.

This makes a lot of scalloped potatoes. You can halve the recipe, which I did the first time I made it, but it does freeze very well, so I made the full recipe this time.

You should try this soon!

Ingredients
3 tablespoons butter, room temperature

3 pounds russet potatoes, peeled, cut into thin rounds

1 1/4 cups whipping cream

1 1/4 cups whole milk

1/2 cup dry white wine

1/2 cup green onion , chopped

2 teaspoons fresh thyme, chopped 

1 cup Parmesan cheese

2 teaspoon salt

1 teaspoon ground black pepper

Directions

Preheat oven to 400°F. Butter 8x8x2-inch glass baking dish with 1 tablespoon butter. Place potatoes, cream, milk, wine, onions, thyme, salt, pepper and remaining 2 tablespoons butter in large pot. Cover and bring mixture to boil over medium-high heat.

Transfer 1/2 of potato mixture to prepared dish. Sprinkle with 1/2 of the Parmesan. Top with the rest of the potato mixture and the rest of the cheese. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.