Garlic Basil Scalloped Potatoes



1½ cups half and half

3 cloves garlic, peeled and smashed with the back of a knife

1 bay leaf

1 pound russet potatoes, peeled and sliced very thin (use a mandolin slicer if you've got one)

1 cup loosely packed fresh basil, chopped

salt and pepper

7 ounces Sincerely, Brigitte™ garlic basil cheese, grated



over medium heat, heat the half and half, garlic, and bay leaf in a medium pot. add a pinch of salt and pepper, lower the heat to low, and let the pot simmer for 5 minutes. use a slotted spoon to remove the bay leaf and garlic cloves.

spray an 8x8-inch baking pan with nonstick spray and preheat the oven to 375 degrees F.

pour about ¼ cup of the cream into the bottom of the dish. next, put down a layer of potato slices (slightly overlapping), then about 2 tablespoons of chopped basil. top the basil with about 2 tablespoons of the grated cheese, and sprinkle a bit of salt and pepper over everything. repeat this layering process--cream, potatoes, basil, cheese, salt, and pepper--at least two more times, until you have used up all of the potatoes. you should be left with at least a couple tablespoons of cheese, which you should save for broiling later.

put the baking dish into the oven and bake it for 35-40 minutes, until the potatoes are completely cooked through and the top is golden. put the rest of your cheese over the top, then put the dish under the broiler for another 5 minutes, until the cheese is bubbly and brown.

serve immediately with more fresh basil over the top.

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