Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.

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  • Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.

  • Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.

  • With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.

  • Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

Tips

For The Love Of The South (http://fortheloveofthesouth.com/)

Reynolds Kitchens Tip:

Cover your baking dish with Reynolds Wrap® Aluminum Foil for golden brown potatoes every time.

Nutrition Facts

780 calories; protein 15g 30% DV; carbohydrates 45.3g 15% DV; fat 61.5g 95% DV; cholesterol 211.2mg 70% DV; sodium 405.1mg 16% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2016
Great dish will make it again but may try lighter cream and less butter to cut calories Read More
(2)

Most helpful critical review

Rating: 1 stars
12/10/2016
The recipe looked easy and delish and I had all the ingredients but I never expected the potatoes (after 60 mins at 375F) would be absolutely swimming in a cream bath! The author(s) have a responsibility to check their submissions for missing ingredients before they post! Not creamy just incredibly soupy...which means all that wonderful cheese was wasted. Never again! Read More
(2)
21 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/10/2016
The recipe looked easy and delish and I had all the ingredients but I never expected the potatoes (after 60 mins at 375F) would be absolutely swimming in a cream bath! The author(s) have a responsibility to check their submissions for missing ingredients before they post! Not creamy just incredibly soupy...which means all that wonderful cheese was wasted. Never again! Read More
(2)
Rating: 4 stars
01/01/2016
The prep time is closer to 30 minutes. The foiled lined tray was unnessary. We enjoyed the Dish and would make it again Read More
(2)
Rating: 5 stars
05/20/2016
Great dish will make it again but may try lighter cream and less butter to cut calories Read More
(2)
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Rating: 5 stars
02/25/2018
Made these tonight and put them under the broiler for the last 5 minutes for some added crispiness! Delicious! Read More
Rating: 3 stars
11/16/2017
Very good tasting but I found it runny. Could be because I used milk and not cream. Read More
Rating: 4 stars
03/12/2018
Great! Read More
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Rating: 5 stars
12/13/2018
This even pleased my picky daughter. I made it as written except for adding 3/4 cup of shredded sharp cheddar cheese I had on hand. I will make it again. Read More
Rating: 4 stars
04/22/2019
Doubled the recipe for Easter dinner using the adjusted calculations (x 2). I used 2 cups heavy cream & 2 of whole milk as a result so this may have altered the thickness! Used a 5lb. bag of potatoes pealed to approx. 4lbs as required. I was concerned about too much liquid mix so held back approx.1/2 cup so I could add flour to make a roux if required... it was! After I baked the potatoes for the 40 min. the sauce was too soupy & did not reduce! I added approx.3 tablespoons of flour to the cold reserved liquid which made a paste/roux then took approx. 1/2cup of the hot liquid sauce from the actual casserole stirred in the cold roux and added it back to the casserole dish with a hand whipper to blend it throughout then baked for another 15-20min. This helped to thicken the scallops more! This recipe seems to need more potatoes to match the amount of sauce so they are not too runny Or possibly use less sauce mix. Luckily the roux worked to thicken everything up! The family loved the flavour as did I. I will attempt to make it again in future. Also I think one recipe would be adequate for 6-8 servings. I had approx. half a large casserole dish left over after feeding 8 hungry people... oh well they got to take home leftovers! Read More
Rating: 5 stars
04/28/2019
It was a little more liquid than I expected but it tasted great. I may consider adding in some grated mozzarella next time. I will definitely make it again. Read More