Creamy Scalloped Potatoes
- 3 cups Cream
- 1 pound Potatoes, Washed, Peeled Then Thinly Sliced
- 1 Large Shallot, Peeled And Minced
- 1 Tablespoon Fresh Thyme Leaves
- Salt And Pepper
- 1/2 cups Fresh Bread Crumbs
- Butter, For Greasing Pan
- Heat the oven to 375u0b0F. Grease a 9" by 6" by 2" gratin dish or similar pan (I used an 8 1/2" cazuela).
- Put the cream in a pot and heat until it's hot. Keep an eye on it-it shouldn't come to a boil. Remove from heat.
- Place 1/3 of the potatoes in the gratin dish to form the first layer. Sprinkle with 1/2 of the minced shallot, thyme, salt and pepper. Repeat these layers once more. End with a layer of potatoes. Pour the hot cream mixture over the top and top with fresh breadcrumbs.
- Put the dish in the oven and cook for 45 to 50 minutes. Que aproveche! Enjoy!
cream, potatoes, shallot, thyme, salt, fresh bread, butter
Taken from tastykitchen.com/recipes/sidedishes/creamy-scalloped-potatoes-3/ (may not work)