INDIVIDUAL SCALLOP POTATOES~ From StoneGable's Kitchen

1 1/2 cups heavy cream

1 sprig thyme

2 cloves garlic, pressed

pinch of nutmeg, freshly grated

1 TBS butter

2 lbs baking potatoes, cut in 1/8 inch thick rounds

salt and pepper

grated Gruyere cheese

paprika


Heat oven to 375 degrees.


In a small saucepan heat cream, thyme, garlic and nutmeg.


Meanwhile, butter 4 individual round oven proof ramekins. Place potatoes in an overlapping circular pattern. Divide the potatoes evenly between 4 ramekins. Salt and pepper each layer. Remove thyme springs from the cream and divide between the ramekins. 

Bake for 30-40 minutes until fork tender.


Sprinkle with Gruyere cheese and a little paprika. Broil until the cheese is melted and bubbly. Serve immediately. 

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