| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, plus more to finish
- 2 garlic cloves, chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan, plus more for broiling
Instructions
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 398 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 82 mg |
| Sodium | 533 mg |
Reviews
This seems so basic that it would be boring or not super flavorful. But, heating up the herbs and garlic in the cream creates a lot of flavor. I made two pans for Easter as one pan looked too small for 11 people. The first pan went easily. I planned for an hour because I was cooking multiple things in the oven and having to open and close a few times. The second pan could have cooked a bit longer (it was slightly larger).
Another one of Tyler’s hits. We normally have potato salad for Easter dinner but this is a great alternative.
My family loves this recipe, I’m making it today and will not bake until tomorrow for Easter dinner. I have always used a 9×12 pan, but feel a little smaller would be better ….or double the recipe, which I have luck doing only sometimes. What size pan has anyone found the best success with for this delicious recipe?
This is a delicious recipe, mine took a little more than an hour to fully cook but it was amazing. The only thing I would do differently next time is leave plenty of sauce so there’s enough that can get soaked up since the cook time is a little longer for me. But it was just perfect flavor wise.
Delicious!! I’ve made this several times and getting ready to make it again for Christmas Eve. Going to double the recipe so I have leftovers for Christmas Day, it’s so yummy!
I like to add white cheddar cheese, easy and delicious! Make it a day ahead.
Love this so much I’d rather make it than buy a pre-made one! Use the whole pint of cream. More than 3 sprigs of thyme. I bake for 40 minutes and then take off the foil and cook for 15 more – my potatoes are never done otherwise. Also added extra sharp cheddar. Today I pre-cooked as I’m taking it on a camping trip tomorrow. I’ll just re-heat to serve with pork tenderloin/spicy peach glaze. When I increase the recipe, it worked better in two smaller pans.
This is a dish that seems simple but can go horribly wrong. If you use a pan larger than 7 x 11 it will have pockets of separated fat and be greasy. If you don’t use the foil it will take ages to cook. If you slice the potatoes larger than 1/8 inch it will take ages to cook. It will not look like the photo until you remove the foil and broil it. It is finicky but soooo good.
Love this recipe. Just as is or with any tweaks I’m in the mood to add-the aluminum foil helps the cooking process and just before removing from the oven I take it off and add more cheese (whatever we’re in the mood for that night that compliments the rest of dinner). Perfect!
Tried many scalloped Potatoes recipe from this site and this one is my family’s favorite- the flavor is amazing..Very decadent!