Potatoes…the ultimate side, master of many disguises—mashed, baked, fried, roasted, scalloped—let me count the ways! This past weekend was Easter, and we served our traditional holiday ham. It’s no surprise of course, that our family always requests this velvety and cheesy scalloped potatoes recipe every single time.
This is a beautiful dish in itself. You have layer after layer of smooth and creamy cheese with a hint of garlic and the ever so slightly firmness of the potatoes. The texture is everything in this dish!
You see the sides of the dish here? This is my favorite part! After baking you get these crispy browned edges that pack cheesy flavor.
You don’t have to stick to holidays to serve this up! Our family likes this so much that we love to pair it with our Grilled Sirloin Steak for a hearty stick to your ribs kind of meal.
We would love to hear from you! If you try this recipe out, use the hashtag #ourcraftykitchen so we can have a look at your work, or leave us a comment below.
Pre-heat oven to 400°F
Things you will need for this recipe:
13x9 Casserole Dish
Small Sauce Pan
Ingredients
- 1 3/4 cups Heavy Cream
- 3 Bay Leaves
- 3 sprigs of fresh Thyme
- 2 Garlic Cloves - minced
- 1/2 tsp nutmeg
- 1/4 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
- 5 medium Russet Potatoes - peeled and cut into thin slices
- 3/4 cup Parmesan
Instructions
- In a small sauce pan add cream, bay leaves, thyme, garlic, nutmeg, salt and pepper. Heat on medium and allow the cream to warm up for about 6 minutes.
- Remove the bay leaves.
- Butter casserole dish using unsalted butter.
- Add some parmesan to the bottom of the casserole dish along with about a little of the cream.
- Begin adding a layer of potatoes, parmesan, and cream. Continue this until all potatoes are used.
- Add parmesan to the top along with fresh thyme.
- Cover the casserole dish with aluminum foil with one corner peeled back.
- Place in a 400°F oven for 45 minutes.
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