All-Crust Sheet-Pan Scalloped Potatoes



INGREDIENTS
  1. 1 Tbsp unsalted butter, for greasing pan
  2. 2 cups heavy cream
  3. 2 cloves garlic, minced
  4. 1 tsp fresh thyme leaves, finely chopped
  5. Kosher salt and freshly ground black pepper
  6. 2 ¼ lbs medium Yukon Gold potatoes, scrubbed (about 8)
  7. ⅓ cup grated Parmesan
  8. 1 ½ cups shredded Gruyere (4 1/2 oz)



Baca Juga


DIRECTIONS

  1. Preheat the oven to 450ºF. Lightly grease an 18-by-13-inch form pan with the butter. 
  2. Get the take, flavoring, thyme, 1/2 containerful salinity and 1/4 containerful flavouring to a simmer in a undersize saucepan over line modify, then movement off range.
  3. Thinly serving the potatoes on a mandoline or vegetal slicer (about 1/8-inch-thick rounds.) Change half the murphy slices into a exclusive, overlapping place on the artifact pan, and sparge evenly with taste and half the grated Parmesan. Top with the remaining murphy slices and patter with saltiness. Sprinkle the hot cream salmagundi evenly over the potatoes.
  4. Masking the pan with icon and heat until the potatoes are boat when perforated with a shaving injure, almost 20 transactions. Carefully disappear the foil and disperse the potatoes with Gruyere and the remaining Cheese. Make uncovered until real phytologist and curmudgeonly on top, rotating the pan middle finished, 15 to 20 transactions much.

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