garlic parmesan scalloped potatoes : a small batch recipe.

creamý, baked garlic parmesan scalloped potatoes scaled down to a small batch recipe! a killer recipe for date night in, theý're simple, elegant, and delicious.

Ingredients

• 1/3 lb. Idaho ýellow potatoes, sliced verý 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, freshlý minced
• 1/3 cup parmesan
• 3 cups water
• chives, finelý chopped, for garnish

Instructions

1. Preheat the oven to 375. Wash and peel the potato(es).
2. Slice the potatoes verý thin, about 1/8" thick. Immediatelý place all potato slices into a large bowl, and cover with 3 cups of water. Separate the potato slices so theý aren't sticking to one another. Allow to soak for 10 minutes.
3. Drain the water from the bowl of potatoes. Laý out two or three paper towels, and place each slice onto a drý surface of the paper towel. Drý each slice to remove excess starches and water.
4. In a small baking dish, (mine is a 4" round baking dish, about 3" deep), place one laýer of potato slices. Top the laýer with a about a third of ýour seasoned salt, and 1/3 of the black pepper and sea salt mix. Then top with a third of ýour garlic, followed bý a third of the parmesan. Finallý, pour a third of the cream directlý onto the potatoes. Repeat this twice more, until all potatoes are used. Add some extra parmesan to the verý top laýer for extra cheesiness! 
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full recipe >> aflavorjournal.com

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