Description

Scalloped potatoes are a rich and creamy side dish featuring thinly sliced russet potatoes layered with a luscious garlic and thyme-infused cream sauce, topped with Parmesan cheese for a golden, crispy finish. This classic comfort food is perfect for any occasion, whether it’s a holiday feast or a cozy family dinner. The dish is easy to prepare, and the combination of flavors—savory, creamy, and slightly nutty from the Parmesan—makes it a versatile side that pairs well with roasted meats, ham, or even as a stand-alone snack.

Ingredients

Scale

2 tbsp unsalted butter
6 medium russet potatoes, peeled, cleaned, and thinly sliced
1 ½ cups heavy cream
4 garlic cloves, minced
1 tsp dried thyme
Kosher salt, to taste
Cracked black pepper, to taste
¾ to 1 cup Parmesan cheese, grated

Instructions

Step 1: Preparing the Sauce

In a medium saucepan, combine 1 ½ cups of heavy cream, four minced garlic cloves, and 1 tsp of dried thyme. Cook over medium heat, stirring occasionally, until the cream is hot and fragrant. This step allows the garlic and thyme to release their flavors into the sauce, which will permeate the entire dish.

Note: Be careful not to bring the cream to a boil—just a gentle simmer to prevent the cream from curdling and thickening too much.

Step 2: Prepping the Potatoes

Peel and slice 6 medium russet potatoes into thin, uniform slices (about 1/8 to 1/4 inch thick). A mandoline slicer is highly recommended for achieving even slices, ensuring consistent cooking.

Note: If you’re slicing the potatoes ahead of time, store them in cold water to prevent browning. Just be sure to pat them dry before assembling to avoid adding excess water to the dish.

Step 3: Assembling the Dish

Preheat your oven to 375°F (190°C). Butter a pie or baking dish using 2 tbsp of unsalted butter. Begin layering the potato slices, slightly overlapping each piece to form an even layer. Sprinkle each layer with a pinch of kosher salt, cracked black pepper, and a thin layer of grated Parmesan cheese. Pour a portion of the hot cream mixture over the potatoes, just enough to coat each layer. Repeat the process for a total of 3 to 4 layers.

Note: Be generous with the Parmesan on the top layer for a beautifully browned and crispy finish.

Step 4: Baking Time

Cover the dish with aluminum foil and bake in the preheated oven for 50 to 55 minutes. The potatoes should be tender, and the sauce should be bubbling. For the last 10 minutes, remove the foil to allow the top to turn golden brown and crisp.

Note: You can insert a fork or knife into the center to check if the potatoes are cooked through. If the top is browning too quickly, you can loosely tent the foil to prevent burning.

Step 5: Finishing Touches

Once baked, remove the dish from the oven and let it rest for about 10 minutes before serving. This allows the sauce to thicken and makes the potatoes easier to slice and serve.

Note: Resting also prevents the dish from being too runny when served, ensuring you get the perfect creamy consistency.

Notes

Choosing Potatoes: For the creamiest texture, always use russet potatoes. Their high starch content helps thicken the sauce and provides a soft, fluffy interior.
Cheese Variations: While Parmesan adds a classic touch, feel free to experiment with other cheeses like Gruyère, cheddar, or Gouda to suit your taste preferences. A combination of cheeses can elevate the flavor.
Herbs and Seasoning: Thyme is a wonderful herb to infuse the cream, but you can switch it up with rosemary, sage, or oregano. Fresh herbs will provide a more robust flavor, while dried herbs work perfectly for convenience.
Making Ahead: This dish can be prepared in advance. Simply assemble, bake, and store in the refrigerator. When you’re ready to serve, reheat in the oven until warmed through.
Freezing Tips: If you plan to freeze scalloped potatoes, bake them first, then let them cool completely. Wrap tightly in foil or store in an airtight container. To serve, thaw overnight in the fridge and reheat in the oven.
Vegan Option: For a dairy-free version, substitute the heavy cream with full-fat coconut milk, and use vegan butter and cheese. Nutritional yeast can also add a cheesy flavor without using dairy.