garlic parmesan scalloped potatoes : a small batch recipe.
creamy, baked garlic parmesan scalloped potatoes scaled down to a small batch recipe! a killer recipe for date night in, they're simple, elegant, and delicious.
Servings: 2
Ingredients
- 1/3 lb. Idaho yellow potatoes sliced very thin
- 1/3 cup cream
- 1/4 tsp. seasoned salt
- 1/4 tsp. cracked black pepper with just a dash of sea salt mixed in
- 1 Tbsp. garlic freshly minced
- 1/3 cup parmesan
- 3 cups water
- chives finely chopped, for garnish
Instructions
- Preheat the oven to 375. Wash and peel the potato(es).
- Slice the potatoes very thin, about 1/8" thick. Immediately place all potato slices into a large bowl, and cover with 3 cups of water. Separate the potato slices so they aren't sticking to one another. Allow to soak for 10 minutes.
- Drain the water from the bowl of potatoes. Lay out two or three paper towels, and place each slice onto a dry surface of the paper towel. Dry each slice to remove excess starches and water.
- In a small baking dish, (mine is a 4" round baking dish, about 3" deep), place one layer of potato slices. Top the layer with a about a third of your seasoned salt, and 1/3 of the black pepper and sea salt mix. Then top with a third of your garlic, followed by a third of the parmesan. Finally, pour a third of the cream directly onto the potatoes. Repeat this twice more, until all potatoes are used. Add some extra parmesan to the very top layer for extra cheesiness! :)
- Cover the dish with foil, and place in the oven for 30 minutes. Remove the foil after the 30 minutes is up, and bake the dish uncovered for an additional 15 minutes.
- Top with chives. Serve hot!
Notes
I recommend only using heavy cream for this recipe. If you use half and half, it produces a watery outcome. The taste is fine, but it's not as rich and appealing. Just FYI!