Potatoes Patio

I don’t know why this dish is called Potatoes Patio, but really, it’s simply another take on scalloped potatoes. And I love scalloped potatoes. We served this alongside pork tenderloin, carrots and green beans tonight and it made a highly satisfying dinner on this cold Nebraska night.

2 cups heavy cream
1 3/4 teaspoons table salt
1 garlic clove, pressed
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
3 pounds russet potatoes, peeled and thinly sliced
2 cups freshly grated Gruyère cheese
2 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 350°. Stir together first 5 ingredients in a medium bowl. Let stand 5 minutes.

2. Arrange a single layer of potatoes in a buttered 13- x 9-inch baking dish. Pour 1/4 cup cream mixture over potatoes; sprinkle with 1/4 cup Gruyère cheese. Repeat layers 7 more times. Top with Parmesan cheese.

3. Bake, covered with aluminum foil, at 350° for 45 minutes. Uncover and bake 15 to 20 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 10 minutes.

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One Response

  1. Is this as rich as it sounds? Sounds delicious. Oh my.

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