An Easter Side Dish: Scalloped Potatoes

Nothing compares to freshly grated nutmeg. Do yourself a favour and don't leave it out of this recipe -Angie.

Scalloped Potatoes

An absolute essential for Easter Dinner.

Ingredients:

• 1 tbsp. Butter
• 1 large clove of Garlic
• 1 cup Whipping Cream
• 1/3 cup whole Milk
• 1 tsp. Sea Salt
• 1/2 tsp. Black Pepper, freshly cracked*
• 1/8 tsp. Nutmeg, freshly grated*
• 2 lbs. Russet Potatoes, cut into 1/8" slices
• 1 cup of Gruyere Cheese, grated
• 1/4 cup Parmesan Cheese, freshly grated
  

Instructions:

1. Preheat the oven to 350 degrees. Butter a shallow baking/casserole dish. Mince garlic. Heat the cream with the milk, salt, pepper, and nutmeg until just before it boils. Add the minced garlic.
2. Arrange half the potatoes in overlapping slices along the bottom of the dish. Pour half the cream mixture, sprinkle with half the cheese, and repeat with the remaining potatoes, cheese, and cream sauce.
3. Bake for 60-75 minutes until the top is a deep golden brown and the potatoes are tender when pierced with a knife. Remove from oven, allow to rest 5 minutes, and serve.