I usually make scalloped potatoes in the oven, but this one can be done on the stovetop, on low heat. Then just finish it off under the broiler to get a nice golden topping.
- 1 kg large russet potatoes, peeled and sliced thinly
- 1 Tbsp olive oil
- 1 cup chicken stock
- 1/2 cup dry white wine
- sprig fresh thyme, chopped
- sprig fresh rosemary, chopped
- 1 garlic clove
- pinch of salt
- fresh ground pepper to taste
- 1/4 tsp fresh ground nutmeg
- 1/2 cup whipping cream
- 1/2 cup Parmesan cheese
- 1/2 cup Dill Havarti
Prepare your potatoes. Peel and slice the taters thinly and layer evenly in a non-stick frying pan. Make sure you spray your pan with some Pam first. Sprinkle with salt, pepper and nutmeg.
Layer with half the amount of Havarti and parmesan cheese.
In a medium saucepan, heat chicken stock, white wine, garlic, thyme and rosemary to a gentle boil and allow to simmer for about 5 minutes. Remove from heat and whisk in the cream.
Pour evenly over the potatoes and cheese. Place frying pan on low heat and cover with lid. Cook for about 1 hour or until potatoes are tender. Just before serving, sprinkle with remaining cheese and place under broiler for a few minutes until cheese brown and bubbling.