Scalloped Potatoes
By now, you know that I love cream and butter. When it comes to the potato that wins a spot on the Thanksgiving table, I’m happy to see Mashed Potatoes or Scalloped Potatoes. As long as they are prepared properly, and by properly I mean with lots of cream and butter.
I recently asked a few friends which they preferred at the Thanksgiving table, and they all said Mashed Potatoes. While I was taking this “survey”, I thought to myself, “Are you crazy? You are forgetting the third major food group (yep, I’m calling it a food group) that scalloped potatoes have over mashed potatoes. This food group is something that can be added to mashed potatoes if a person prefers, but it is not a requirement like it is for my beloved scalloped potatoes. How is it possible that a person could forget that scalloped potatoes come with not only cream and butter but also with CHEESE!!! For that reason and that reason only, scalloped potatoes will always reign supreme at my Thanksgiving Table.
It also has a lot to do with the fact that I did not grow up with mashed potatoes at the Thanksgiving table, and the one time I tried to introduce them to our table, it did not go over well. Everyone loved them, and I was really proud of them, but there was a lot leftover. We just prefer other things, and one of those things is my creamy, gooey, buttery scalloped potatoes!
Check out the recipe below and give your family the “Hip” potato at your Thanksgiving table this year!
Happy Thanksgiving, friends!
Scalloped Potatoes
Ingredients
- 1 3/4 cup heavy cream
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 garlic cloves
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons salted butter, cut into pieces
- 2 lbs Yukon gold potatoes, sliced into 1/8 in slices
- 1/2 cup cheddar cheese, grated
- 1/2 cup Gruyère cheese, grated
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees.
- In a small saucepan, bring cream, bay leaf, thyme, garlic cloves, and nutmeg to a low simmer.
- While cream mixture is simmering, grease (I prefer butter) a 9×13 casserole dish and sprinkle it with 1 tbsp Parmesan cheese. Place enough potatoes to cover the bottom of the casserole dish and lightly season with salt and pepper. Sprinkle a light layer of cheddar and Gruyère on top of potatoes.
- Remove bay leaf, thyme stem, and garlic cloves from the mixture. Pour over approximately 1/3 of the cream mixture and repeat layers until the casserole dish is full (usually takes 3 layers).
- Once all the layers have been completed, finish the top layer with the remaining Parmesan cheese. Cover dish with foil and bake for 30 minutes. Remove from oven and remove foil. Place the dish back in the oven and bake for another 10 minutes.
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