Serves: 8 Prep Time: 20 minutes Cook time: 50 minutes
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, smashed
½ t ground nutmeg
Butter
2 pounds russet potatoes
S&P
¾ cup shredded swiss cheese
¾ cup grated Parmesan, plus more for broiling
3 scallions chopped
Preheat the oven to 375 degrees.
In a saucepan, heat up the cream with a sprig of thyme, smashed garlic and nutmeg. Wash your potato and then slice them thin or use a mandolin to cut them into very thin slices.
While cream is heating up, butter a casserole dish. Place a layer of potato on the bottom of the pan and season with salt and pepper. Remove cream from heat and pour a little over the potatoes. Sprinkle with swiss cheese and parmesan cheese and some scallions. Make 2 more layers the same way. Bake, uncovered, for 45 minutes. Sprinkle with the last of the cheese and broil until cheese browns, about 5 minutes.
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Oh gosh, one of my fav all time sides. Reminds me, I still have to post mine. Been making it for a few years, been blogging for almost 2 years and never posted it. Something is wrong with that
Hope you had a very Merry Christmas. And Happy New Year!!!!
YUMMY!!! This is – hands down – one of my favorite dishes of all time!
~WM
Nothing better than this dish!!!
Now this looks AMAZING!!! Great blog! Thanks for stopping by mine this morning. Tammy http://www.thismamaworksit.com
I am so glad that you stopped by my site through SITS because it lead me to yours! I love your site and can’t wait to try some of your recipes! Happy New Year!
mmmmmm. unfortunatly wont work with the new ‘diet’ plan but still yummy. I have polish potatoes simmering in the crockpot for dinner. Would taste better drenched in cream and cheese I think though!!
Wow, this is a yummm recipe for a potato lover like me! I can’t wait to give it a try…xoxo.