Friday, April 26, 2013

Crispy Scalloped Potatoes

I am tired of this week and ready for my vacations! I will be working each day up to leaving for Odessa on Tuesday. I will be working during my whole trip home but I am still really excited about getting to see my family. Then I come home and a few days later J and I head off to Philly to visit my SIL! I am so excited to see Katy and James. They have some fun adventures planned for us while we are there. 

These potatoes were created when I was having a dinner with the 3Bs and we realized our dinner lacked a starch. They were SO good! I have made them about 4 times the past 2 weeks. 

Crispy Scalloped Potatoes 

3 potatoes, red be yellow or red potatoes
2-3 Tbsp olive oil
salt and pepper
1/4 cup grated parmesan
1/4 cup grated gruyere cheese
1/3 cup heavy cream
Preheat oven to 400 degrees
Slice the potatoes into thin rounds about 1/8 inch thick.
Grease a baking sheet. Spread out potatoes in a thin layer. 

Season with a generous amount of salt and pepper.
Place potatoes in the oven for 20 minutes.
Grate the cheese on the thinnest holes. 
Just so you know, I grated a little more than needed...
Remove potatoes from the oven and sprinkle evenly with both cheeses.
Drizzle with 1/3 cup of heavy cream (ps I don't recommend pouring it out of the carton like this, you may over-pour).
You can tilt the pan so that the cream will travel along the pan and be evenly distributed.
Bake for another 10 minutes. Remove and serve!

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