Crispy Scalloped Potatoes
Prep: 15 minutes Bake: 40 minutes
I saw a TikTok about this from FoodNetwork and I was interested. I had to fill in gaps in the recipe and come up with some parts and it was amazing and delicious. I made this to be a bit nicer for lactose sensitive people and it tasted amazing, but I’ll add both versions of ingredients. This makes about 2-3 servings
Ingredients
2 potatoes (they suggest yukon, I used russet)
1/2 cup coconut cream (heavy cream is the usual, I used coconut to remove some dairy)
Thyme to taste
Salt to taste
Pepper to taste
1/2 cup grated parmesan
1/4 cup grated Gruyère
Some butter to grease tray
Prep
Preheat oven to 375 F (190 C)
Slice the potatoes to thin rounds
Take a small sheet pan that has walls on the sides to hold in liquid, and rub with butter to grease
Line a single layer of potatoes on the bottom. If you have enough to overlap do this, otherwise, just fill the tray
Add 1/4 cup of parmesan cheese overtop
Add some salt and another layer of potatoes
In a bowl, mix the heavy cream, thyme, salt, and pepper
Pour over top of the potatoes
Add a last layer of potatoes
Cover with aluminum foil and bake for 20 minutes
Uncover
Mix the remaining parmesan and Gruyère
Add to the top of the tray
Bake uncovered for another 20 minutes until the cheese is nice and bubbly
Afterthoughts
This was so delicious. I loved the crispy potatoes on top, and the sauce and cheese went so well. You could not tell that we used coconut instead of heavy cream and it was heavenly. This complimented our dinner perfectly. I highly recommend this dish to anyone that loves potatoes.
