Scalloped Potatoes
Creamy, cheesy layers of thinly sliced potatoes baked to perfection.
20 mins
Prep Time
60 mins
Cook Time
6
Servings
Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced
- 3 cups heavy cream
- 2 cups shredded Gruyère cheese
- 1 cup shredded Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
In a saucepan, heat the heavy cream, garlic, thyme, salt, pepper, and nutmeg over medium heat until warm but not boiling. Remove from heat.
Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes.
Sprinkle half of the Gruyère and Parmesan cheeses over the first layer of potatoes and cream.
Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and bubbly.
Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken.
Chef's Tips
- Slice Consistency: Use a mandoline for uniformly thin potato slices to ensure even cooking.
- Cheese Options: Substitute Gruyère with sharp cheddar or Swiss cheese for a different flavor profile.
- Herb Variations: Add rosemary or sage for an extra layer of flavor.
- Make Ahead: Assemble the dish a day in advance and refrigerate. Bake just before serving.
- Crispy Top: For a crispier top, broil for the last 2-3 minutes of baking, watching carefully to prevent burning.
