Editors’ Annual Turkey Day (Recipes)
See what’s cooking in the cubicles and kitchens of Hudson Valley’s staff
(page 3 of 4)
Tired of mashed potatoes? Resort to the scalloped kind.
Doug’s Scalloped Potatoes Gratin
1½ cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
½ tsp ground nutmeg
2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
½ cup grated Parmesan, plus more for broiling
Preheat oven to 375°F. In saucepan, combine cream with thyme, chopped garlic, and nutmeg. While heating, butter a casserole dish; place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, pour a small amount over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. Enjoy!