Name: Scalloped Potatoes
Prep time: 40 min
Total time: 90 min
Yield: 8 servings
Cuisine: Potatoes
Ingredients: 1 cup heavy cream; 1/2 cup chicken stock; 3 sprigs thyme; 2 garlic cloves, minced; 1/2 teaspoon freshly grated nutmeg; 2 tablespoons unsalted butter (approximately); 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices, divided; Kosher or sea salt and freshly ground black pepper; 1/2 cup (8 tablespoons) grated Parmesan cheese, divided

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The crispy, cheesy love that comes from baking simple sliced spuds really speaks to us—as well as the texture and flavor of scalloped potatoes.

Sure, you can always make mashed potatoes, but there’s something different and comforting about scalloped potatoes.

Optional: Sprinkle chopped bacon on top. Just chop up, sauté, and then sprinkle the pieces over the top before baking.

Karl Allgaeuer/Shutterstock

Ingredients

1 cup heavy cream

1/2 cup chicken stock

3 sprigs thyme

2 garlic cloves, minced

1/2 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter (approximately)

2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices, divided

Kosher or sea salt and freshly ground black pepper

1/2 cup (8 tablespoons) grated Parmesan cheese, divided

Instructions

Heat oven to 375 degrees. In a saucepan over low heat, combine cream, stock, thyme, garlic, and nutmeg. Simmer about 5 minutes; then let cool about 10 minutes. Strain and discard garlic and thyme.

Butter a 9x13-inch casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Pour a third of the cream over potatoes. Top with 2 tablespoons Parmesan cheese. Repeat for two more layers.

Bake, uncovered, 45 minutes. Sprinkle remaining cheese on top and place under broiler until cheese browns, about 5 minutes.