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

1. Preheat oven to 375 F (190 C)

2. Slice the potatoes to thin rounds

3. Take a small sheet pan that has walls on the sides to hold in liquid, and rub with butter to grease

4. Line a single layer of potatoes on the bottom. If you have enough to overlap do this, otherwise, just fill the tray

5. Add 1/4 cup of parmesan cheese overtop

6. Add some salt and another layer of potatoes

7. In a bowl, mix the heavy cream, thyme, salt, and pepper

8. Pour over top of the potatoes

9. Add a last layer of potatoes

10. Cover with aluminum foil and bake for 20 minutes

11. Uncover

12. Mix the remaining parmesan and Gruyère

13. Add to the top of the tray

14. 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.