Introduction
While mashed potatoes rule Thanksgiving, Christmas calls for something richer. These scalloped potatoes feature thinly sliced spuds bathed in a velvety, garlic-infused cheese sauce and baked until bubbling and golden. It’s glorious, cheesy comfort food at its finest.
Why You’ll Love This Recipe
- Rich & Decadent: Heavy cream and two types of cheese make this incredibly luxurious.
- Garlic Infused: Simmering the garlic in the cream infuses flavor into every bite.
- Golden Cheesy Crust: The top layer gets perfectly crispy and browned.
- Perfect Make-Ahead: Assembles easily and reheats beautifully.
- Elegant Side: Looks beautiful in a casserole dish on the holiday table.
Ingredients
- 4 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 2 cups Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13 baking dish.
- Simmer cream, milk, garlic, and thyme in a saucepan. Remove from heat.
- Layer 1/3 of the potatoes in the dish. Season with salt/pepper. Sprinkle with 1/3 of the cheeses.
- Repeat layers twice more.
- Pour the warm cream mixture over the entire dish.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 20-30 minutes until potatoes are tender and top is golden brown and bubbly.
- Let stand 15 minutes before serving to set the sauce.
Tips
Use a mandoline slicer to get the potatoes perfectly thin and even. This ensures they cook at the same rate. Gruyère is the traditional cheese for its nutty flavor and melting quality.