Updated 01/11/2013 05:00 AM
Recipe: Scalloped Potatoes with Parmesan Cheese and Smoked Paprika
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8-12 as a side
2 pounds potatoes (like Yukon Gold or Russet)peeled and cut into 1/8-inch thick slices
2 cups heavy cream
1 large clove garlic, minced
1 Tbs fresh chopped thyme (or 1/2 tsp dried thyme)
approx. 1/2 - 2/3 cup grated parmesan cheese
salt and pepper to taste
smoked paprika to taste (approx. 1 - 1 1/2 tsp) or regular paprika
Preheat the oven to 375 degrees.
Gently heat 2 cups cream on the stovetop with 1 large minced clove of garlic and 1 Tbs fresh chopped thyme.
Keep your eye on the cream and, just as it comes to a simmer, turn the heat off and let it sit like that.
After peeling all of the potatoes you could use a mandoline to thinly slice them or thinly slice them in a food processor (with the slicer attachment) or, if you're using a knife, cut them in half lengthwise and then very thinly slice them crosswise, cut side down.
Once the potatoes are all sliced, layer half of them into a buttered 9 x 13-inch baking dish, add half of the warm heavy cream, sprinkle on 1/3 cup grated parmesan cheese, sprinkle on some smoked paprika and season with salt and pepper, then add the rest of the potatoes, the rest of the cream, more cheese and more smoked paprika and place the baking dish onto the center rack of the preheated oven.
That'll take just about 40 minutes to bake and it's a good idea to spin it halfway around part way through.
You'll easily be able to insert a knife into the potatoes when they're done.
Use grated Gruyere cheese instead of the grated parmesan.