Mashed potatoes rate high on most “comfort food” lists, and I’m all for them–anytime, anywhere, any season. But the crispy, cheesy love that comes from baking simple sliced spuds really speaks to me. I adore the textures and flavors of scalloped potatoes, and they remind me of holiday meals with the people I love around a big, festive table.
Total Time: 40
Yield: 8 servings
- 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
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.