Scalloped Potatoes

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I was trying to figure out what to do with the abundance of potatoes that we got from our CSA farm share this week, when I stumbled across my Grandmommy’s recipe for scalloped potatoes.  It is an easy recipe and so delicious.   This version is surprisingly light for a potato dish and can be a great side to almost any dinner.  I tweaked her recipe a little bit by using milk instead of cream and adding parsley and fresh parmesan as well.

Here is the recipe:

1 lb yellow potatoes

1 cup organic whole milk (or heavy cream)

2 tbsp unsalted butter

salt, pepper, fresh chopped parsley

2 tablespoons freshly grated parmesan cheese

Directions:

Preheat your oven to 350 F and butter a gratin dish or any heavy baking dish.  Then, start peeling your potatoes.

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Slice the peeled potatoes very thinly, making sure they are evenly sliced (you could use a mandoline if you have one). Then, make a layer of potatoes in your gratin dish, overlapping them slightly.  Season with salt, pepper and parsley. Continue to make layers of potatoes seasoning well with each layer. Once you have used all of your potatoes, carefully pour about 1 cup of milk over the dish.  Cut the 2 tablespoons of butter into small pieces and dot on the top of your potatoes.

Bake for 1 hour. Remove from the oven and sprinkle with freshly grated parmesan cheese. Pop back into the oven for another 5-10 minutes. Allow to cool slightly and enjoy!

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