A few weeks ago I was traveled to the south of France. When there, I love going to this little Bistro in Nice where they make the best Scalloped Potatoes, served piping hot in individual mini cocottes. I think I was able to come pretty close to replicating this recipe, capturing the creamy marriage of the potatoes with butter and cream. For sure this is a real diet breaker, but every now and then, it is worth the splurge . This is an easy side dish for special occasions. For crowds, it is easier to make the recipe in a long casserole dish, but if you like, feel free to use little cocottes to give you the perfect cream to crunch ratio.
Crunchy Creamy Scalloped Potatoes
3 1/2 lbs potatoes (not baking)
1/4 lb unsalted butter
3/4 cup Parmesan cheese
1 1/2 cups heavy cream
1/2 cup whole milk
Seasoned Salt i.e. Lawrys
-Peel the potatoes, with a cut proof glove using a Mandoline slicer on the finest blade slice all of the potatoes paper thin
-Butter generously the bottom of a long casserole dish and layer the potatoes one x one slightly overlapping…this will take time but the end result is well worth it!
-After you have layered the first layer cut pieces of butter and distribute then salt the layer…..repeat these layers with potatoes, butter and salt until you are finished with the potatoes
-Once you have the last layer, pour the heavy cream and the milk over the entire dish and once again add butter to the top layer, evenly sprinkle the parmesan cheese
-Preheat a 375 F oven, and bake at least 45 minutes….Please check since some ovens cook faster than others….the top should be bubbly and golden brown.
Serve hot or at room temperature.