This heavy cream idea is tremendously ample, friends will leave no leftovers

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Scalloped potatoes are definitely an indulgence, and even more so when you top them with a fine layer of freshly grated Parmesan cheese. But don't be surprised if you find yourself making this recipe for more than just the holidays because they're so delicious. And you better make a lot because people will come back for seconds and thirds.
Using a mandolin to slice potatoes almost paper-thin isn't necessary but it is recommended. Unless you have some seriously killer knife skills, it's hard to get the potatoes thin enough to cook quickly and to lend to the seriously delicious creamy taste they give to the dish. Of course, the cream that surrounds all of those thin potato slices will also help do the trick.
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Cooktop Cove
Parmesan-Crusted Scalloped Potatoes
6
15 minutes
55 minutes
70 minutes
1 1/2 cups heavy cream
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped finely
1 tablespoon fresh chives, chopped finely
Pinch of nutmeg
2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
Salt, to taste
Ground black pepper, to taste
1 cup Parmesan cheese, freshly grated
Preheat oven to 375 degrees F and lightly grease a cast-iron pan or a 9-inch pie plate.
In a medium saucepan, combine heavy cream, garlic, rosemary, chives and nutmeg. Warm over medium heat just until the mixture is warmed throughout. Meanwhile, toss potato slices with salt and pepper.
Lay a single layer of potato slices in the bottom of the baking dish so they slightly overlap each other. Pour 1/3 of the cream mixture over the slices. Repeat, creating another layer of potatoes and another third of cream mixture, until you have three layers total.
Top entire dish with Parmesan cheese.
Place in the preheated oven and bake for about 45 minutes, until the potatoes are soft and the cheese is golden brown.
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