It's important to have a good potato recipe. In the midwest, many potato recipes come in the form of a casserole, and the flavor just isn't...there. That's where this scalloped potatoes recipe saves the day! This is a modern take on a classic midwestern potato casserole that your family will surely enjoy.
From the Marquez family to yours - Happy Holidays!
I've put an * by the items I can purchase at my Illinois farmers market.
8 potatoes, peeled and cut into 1/8 slices*
1 teaspoon Maldon Salt Flakes
1/2 teaspoon pepper
2 1/2 cups heavy whipping cream
1/2 cup milk
3 tablespoons Maille Dijon Mustard
3 cloves minced garlic*
3 tablespoons unsalted butter
1/3 cup grated Parmesan cheese
Preheat your oven to 350 degree.
In a 9x13-inch casserole dish, layer the potatoes, and season with the salt flakes and pepper.
On your stovetop, in a saucepan, whisk together the cream, milk, mustard, garlic, and butter. Continue to whisk until the mixture just comes to a boil.
Pour the cream over the potatoes in the casserole dish.
Cover the casserole dish with foil and bake for 1 hour.
After the hour, remove the foil and sprinkle the potatoes with the Parmesan cheese.
Return the casserole dish to the oven and bake for another 30 minutes or so - or until the cheese is golden brown, the creamy mixture is bubbling, and the potatoes are tender.
Serve alongside your favorite holiday meat dish, or bring as a potluck side dish and watch how these potatoes quickly become the crowd's favorite!