Pork chops were on my menu this evening and what goes better with pork but scalloped potatoes. When I was younger my mom used to make this meal. She would slice the potatoes, mix with cream of mushroom soup, set the pork chops on top of that and bake for an hour. There were times she would use the crockpot too. I used to love that meal. 🙂 Here is a slightly different version of “scalloped potatoes”.
Scalloped Potato Gratin
(recipe courtesy of Tyler Florence, Food Network)
1 1/2 cups heavy cream
1 sprig of fresh thyme (I used 2 sprigs)
2 garlic cloves, chopped (I used 4 – I love garlic)
2 pounds russet potatoes, peeled and cut into slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan
Preheat oven to 400 degrees
In a saucepan, heat up the cream with sprig of thyme and chopped garlic.
While cream is heating up, butter a casserole dish. (I used a glass 13×9 inch baking dish). Place a layer of potatoes in an overlapping pattern and season with salt and pepper.
Pour some of warmed cream over potatoes and top with parmesan. Repeat 2 times.
Bake, uncovered for 45-60 minutes. Voila! All done!
I seasoned the pork chops with kosher salt and pepper on both sides. Seared sides in a frying pan to a nice brown color. Placed in a baking dish and placed along side the potatoes. The pork chops baked for 25 minutes at 400 degrees. Simple and delicious meal!