Parmesan Crusted Scalloped Potatoes

By bonitariley

Ingredients

• 1 1/2 cups heavy cream
• 2 cloves garlic, pressed
• 1 sprig fresh thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt and freshly ground black pepper, to taste
• 9 tablespoons grated Parmesan, divided, plus more for broiling

Details

Servings 4
Preparation time 15mins
Cooking time 65mins
Adapted from damndelicious.net

Preparation

Step 1

I’m not much of a sweets person but carbs and I get along very well, whether it’s freshly baked bread, pasta, french fries, mashed potatoes, sweet potatoes, baked potatoes and pretty much any other potato variation out there. But I’ve come to realize that my ultimate potato weakness involves these scalloped potatoes.

Now if you’ve never had scalloped potatoes, boy, are you in for a treat. Thinly sliced potatoes are arranged in an overlapping pattern before they’re soaked in heavy cream simmered in garlic and fresh thyme. Then you top that off with a bit of grated Parmesan and pop that baby right into the oven. But I took it a step further and piled on that Parmesan cheese on that top layer, finishing it off in the broiler for that amazing, crispy, golden crust.

Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.

In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.

Add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers.

Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted.

My Baking Addiction

sally @ sallys baking addiction

Oh my gosh. I am actually not a huge scalloped potatoes fan, but my husband is. I’m thinking I make this dish, and I eat the top crust of crispy parmesan and he eats the potatoes underneath. That works, right? Best Thanksgiving ever!

My thanksgiving menu is set so I guess I will have to make it to go with chicken or something another night. Not passing this up!

I would want to make this with sweet potatoes. OOhhh… good idea!

Can’t wait to make these potatoes~and thank you for saying that you cut these lovely slices by hand! I’ve had two mandolines and have cut myself with both so I chucked them! So back to hand slicing for me…

The ingredient list calls for 1 1/2 c. heavy cream, and the directions call for using 1/3. cream, 3 times, totaling 1 c. Do you pour the extra 1/2 c. on top of the last 1/3 c.?

When you bring the 1 1/2 cups heavy cream to a simmer, it will reduce down a bit so you may have a little bit more than a cup. I would advise trying to divide this heavy cream mixture into thirds. Hope that helps!

It looks like you used a cast iron skillet for your dish but in the directions it calls for a pie dish. If I use the cast iron skillet is there a difference?

I was hoping to add a pie crust under the potatoes. Do you think the pie crust would be a good addition? I planned on skipping the broiling part and maybe adding parmesan to the top halfway through the baking time.

I was wondering if this can be prepared ahead of time and refrigerated. Would like to make in the am, refrigerate and bake in the afternoon. Your thoughts please.

I am cooking this in the am then reheating it in the afternoon.

Thank you for the wonderful recipe! I made this tonight and my sister and I both loved it! I didn’t have any nutmeg about, so I subbed in basil and oregano because I really enjoy how they complement the parmesan. It turned out to be a very savory, delicious dish which I’ll definitely make again. Totally worth all those carbs!

how to make easy scalloped potatoes

Did you take all the thyme leaves off the sprig to simmer? Or left it on whole? Slightly confused on the thyme issue

Is that an extra fresh sprig of thyme you added on the top for garnish?

Renee, as indicated in the recipe, a “sprig” of thyme should be used so there is no need to take the leaves off of the stem. And yes, an additional thyme sprig was used strictly as a garnish for photographic purposes.

This looks wonderful and I’m planning on making them tonight – probably won’t look as fab as yours do! Would it be ok to cook fully and reheat a little later, as need oven temp lower for the side to cook? Thanks!

Can I make this a day ahead, refrigerate, and bake tomorrow?

Never mind… just saw that you replied to someone else, that you wouldn’t recommend it. Guess I will just make them tomorrow. They look delicious! Happy Thanksgiving.

Hi…can you make it all the night before, with the cream and everything in the potatoes in the cassrole dish and then just pop it in the oven the next day?

Ok…..do they reheat well….I know nothing beats fresh out of the oven, but I wanted to make it for a potluck tomorrow at work.

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