Delicious creamy Country-Style Scalloped Potatoes are the perfect menu item this time of year. made with Russet potatoes, onions, heavy cream, half and half cream, garlic, and a simple seasoning of nutmeg, kosher salt, and freshly ground pepper all baked to perfection in a warm cozy oven.
2poundsRusset Potatoescleaned, sliced thin
1largeOnion, thinly sliceddivided by 3
1/8teaspoonFreshly grated nutmeg
Kosher Saltto own taste
Freshly ground black pepperto own taste
Place a long piece of foil over bottom rack to prevent spills. Preheat the oven too 300 Degrees F
In a large glass heat-resistant casserole dish that has been sprayed with cooking spray place a layer of thinly sliced potatoes, onions, dot with one tablespoon of butter, sprinkle 1 tablespoon of flour evenly, salt and pepper layer to your taste. Repeat layers up to 3 times (end with a layer of thinly sliced onions on top.)
In a glass bowl large enough to hold 1 and 1/2 cups of liquid place heavy cream, half and half cream, minced garlic, nutmeg, salt, and pepper to taste, combine all ingredients using a small whisk.
Gently pour milk mixture over casserole evenly.
Place in 300-degree oven and bake covered 45 minutes. Remove foil and cook for 35 more minutes on 325 degrees to brown up onions on top. (If your potatoes are sliced larger than 1/8 of an inch this makes take longer.)
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog