Fab recipe. My only problem was the milk all over the oven floor and as a result smoke in the casa.
This is a recipe I make for 25 every year (double it) and every year the clan just clamors for more.
Outstanding and perfect just as it is. I wouldn't change a thing. Read my entire review and see a picture from a home kitchen at Taking On Magazines: http://bit.ly/Tik112
Made these for Easter dinner and they were delicious! I used 1% milk but did use heavy cream. I also used 1/2 tsp nutmeg instead of 1/4 and that gave it just a hint of sweetness. Other than those 2 things I wouldn't change a thing. I did definitely cook it a while. Maybe an hour+ and then broiled. I sliced the potatoes by hand and it was fine. Definitely try this recipe!
The cream and milk curdled!
This recipe was simply amazing--I will never do anything differently. The only item I omitted was the butter, and that was because I forgot about it, but it didn't matter. My guests raved about the creamy decadence of the potatoes and couldn't get enough. The dish even received compliments from a lady that doesn't normally eat potatoes. Thank you!
All I can say is WOW-WEE. I brought these potatoes to a dinner party and everyone raved about them. The recipe says it serves 10-12, but 4 of us put a tremendous dent in it. There was only one serving for leftovers. Put the baking dish on a sheet pan when it goes into the oven to avoid messy spills. I have, at last, found my go-to recipe for scalloped potatoes!
Fantastic taste. I wouldn't change a thing. Tremendous depth of flavor from just a few ingredients. I was surprised how much flavor came from heating the ingredients in the milk and cream. Even though the garlic, thyme and nutmeg are strained out before assembling the dish, it was so flavorful. Perfect texture, too.
Great technique. The potatoes come out perfectly cooked, with a bit of creaminess and no runny liquid. The dish lacks a bit of depth in flavor and the the thyme was overpowering. I'd suggest reducing the thyme by ay least half. Maybe throw in a bit of sage or rosemary too. Next time I am going to add a bit of grated parmesan to each layer. I know this moves it into gratin territory, but I think it might improve the flavor.