Jake's Scalloped Potatos

This is a recipe that doesn’t have any exact measurements. Maybe it’s a bit crazy to put it out, but it was too good to ignore. We had it for our Christmas with a prime rib and it was wonderful. It’s my son’s recipe and he just sort-of told me how to make it. This is the sort-of how to make it from me. It would also go good with left over ham. Do this one before the New Year’s resolution to diet hits, because there is nothing skinny about this. 
 

As many russet potatoes as you need to make a nice size casserole or a small one. 

1 lrg carton of heavy whipping cream

1 container of the good Parmesan cheese, shredded. The deli type.

Cheddar Cheese, which ever you like, mild or sharp

1 dollop of sour cream

Fresh Thyme

1 tsp Nutmeg

Salt and pepper to taste. (Watch the salt, Parmesan can be salty.)

Use all the cream or half, depending on the size of the casserole. Warm up whip cream, peeling the thyme off the sprigs, about a tsp or more, depending on the size of the casserole. Add the nutmeg. Let warm up for a minute or two. When liquid is steaming add the dollop of sour cream. Don’t let it boil.

Layer peeled and sliced potatoes, first layer Parmesan, pour a little of the cream over. Second layer, cheddar cheese, pour a little of the sauce over. Repeat and end with cheddar layering the top.  Cover tightly with lid or foil. Place in oven heated to 350degrees. Bake for 1hr. Before uncovering test with fork to make sure potatoes are cooked through. Uncover and allow baking until golden brown top forms about 15mins. Take out of the oven and allow to sit for 15mins to thicken up and cool a little. 

And enjoy before you start to diet. It is a heart attack on a plate, but we've all got to live once.