Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

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Parmesan Scalloped Potatoes2 lb russet potatoes—peeled and cut into 1/8” thick rounds1-1/2 cups heavy cream3 cloves garlic, minced2 tbsp fresh thyme1 tsp nutmeg1 cup parmesan cheese, grated (divided)Salt and pepper to tasteNon-stick cooking sprayPreheat oven to 375-deg.  Coat a 9” pie dish with the nonstick spray.  Arrange a layer of a third of the potato slices along the bottom of the dish, slightly overlapping.  Sprinkle with salt and pepper.In a saucepan, combine the heavy cream, garlic, thyme, and nutmeg over medium heat for 2 minutes or until the mixture begins to simmer.Pour 1/3 cup of the cream mixture over potatoes in the pie dish, then sprinkle with 3 tbsp of parmesan.  Layer another third of the potato slices on top, season with salt and pepper, then top with another 1/3 cup of the cream mixture and 3 tbsp of parmesan.  Repeat once more until all the potatoes and cream mixture are incorporated.Bake for 45 minutes or until the potatoes are fork-tender, then sprinkle with the remaining Parmesan and turn the broiler to high.  Broil for 8-10 minutes, or until the crust turns golden.  Serve immediately.Approximate Nutritional Values: http://www.food.com/recipe/parmesan-scalloped-potatoes-255228

Parmesan Scalloped Potatoes


2 lb russet potatoes—peeled and cut into 1/8” thick rounds
1-1/2 cups heavy cream
3 cloves garlic, minced
2 tbsp fresh thyme
1 tsp nutmeg
1 cup parmesan cheese, grated (divided)
Salt and pepper to taste
Non-stick cooking spray



Preheat oven to 375-deg.  Coat a 9” pie dish with the nonstick spray.  Arrange a layer of a third of the potato slices along the bottom of the dish, slightly overlapping.  Sprinkle with salt and pepper.

In a saucepan, combine the heavy cream, garlic, thyme, and nutmeg over medium heat for 2 minutes or until the mixture begins to simmer.

Pour 1/3 cup of the cream mixture over potatoes in the pie dish, then sprinkle with 3 tbsp of parmesan.  Layer another third of the potato slices on top, season with salt and pepper, then top with another 1/3 cup of the cream mixture and 3 tbsp of parmesan.  Repeat once more until all the potatoes and cream mixture are incorporated.

Bake for 45 minutes or until the potatoes are fork-tender, then sprinkle with the remaining Parmesan and turn the broiler to high.  Broil for 8-10 minutes, or until the crust turns golden.  Serve immediately.




Approximate Nutritional Values: http://www.food.com/recipe/parmesan-scalloped-potatoes-255228

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