Scalloped potatoes are the ultimate comfort food. Rich and creamy with a slightly crunchy top layer. They are so delicious that everyone wants the recipe. They remind me of the potatoes my mom would make on my birthday only better.
This will become a treasured recipe, it is so delicious and if you double the ingredients you can serve a crowd and you aren’t fussing when your guests come.
½ tablespoon olive oil
salt, pepper and fresh nutmeg
3 tablespoons parmesan cheese
1 tablespoon butter
1 pint half and half
Preheat your oven to 375 degrees. Butter an 8 x 11 inch baking dish. Thinly slice half an onion and sauté in a combination of ½ tablespoon of olive oil and ¼ tablespoon of butter until soft and translucent, set the onions aside to cool. Using a mandolin thinly slice the potatoes.
Cover the bottom of the buttered baking dish with a thin layer of half and half. Place the potatoes in a thin layer, slightly overlapping them. Drizzle with half and half to cover. Then sprinkle kosher salt, fresh ground pepper and fresh nutmeg. Lightly place sautéed onions every few inches to infuse some extra flavor in the potatoes. With a teaspoon, lightly sprinkle parmesan cheese over the top. Cover with a second row of overlapping potatoes and half and half. On this row only sprinkle with kosher salt, parmesan cheese and the onions. Continue layering the potatoes only using fresh ground nutmeg and pepper on two layers. The top layer is potatoes covered in half and half, kosher salt and parmesan cheese. Cut the remaining butter in very small pieces and dot the top with them. Bake for 45 minutes to 1 hour. Enjoy!