Scalloped Potatoes With Heavy Cream | Easy Scalloped Potatoes | Cooking Up Love

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

gluten-free flour

💰Cheaper: cornstarch

Cornstarch is a cheaper thickening agent.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and adds a similar flavor.

Mince 2 cloves of garlic and add them to a medium saucepan.

Add 2 cups of heavy cream and 1/4 teaspoon of dried thyme to the saucepan.

Season with just less than 1/4 teaspoon of black pepper and 1/4 teaspoon of kosher salt.

Whisk the mixture and begin heating it over medium heat.

Preheat the oven to 450 degrees Fahrenheit.

Liberally butter a sheet pan.

Grate about 1/3 cup of parmesan cheese.

Once the cream mixture comes to a simmer, turn off the heat and let it cool slightly.

Peel the potatoes and remove any spots or blemishes.

Slice the potatoes very thinly, about 1/8 of an inch thick, using a sharp knife or a mandolin.

Layer the potato slices in a single layer on the sheet pan, overlapping the sides.

Sprinkle the top with kosher salt and half of the grated parmesan cheese.

Layer on a second layer of potato slices, again overlapping the sides.

Sprinkle again with kosher salt and ladle on the cream sauce.

Cover the pan tightly with foil and bake the potatoes until tender, about 20 minutes.

Remove the foil and sprinkle the potatoes with the remaining parmesan, 1.5 cups of shredded gruyere cheese, and ground black pepper.

Cook uncovered until the potatoes are browned and crusty on top and along the sides, about 15 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens