Crunchy Scalloped Potatoes with Thyme
Elevate your side dish game with these decadent Crunchy Scalloped Potatoes with Thyme—an irresistibly creamy, herb-infused casserole topped with a golden, crispy breadcrumb and Parmesan crust. Made with thinly sliced russet potatoes layered in a velvety garlic-thyme cream sauce, this comforting classic gets a refined twist, combining the richness of heavy cream with the earthy aroma of fresh thyme. Finished with a crunchy topping of grated Parmesan and olive oil-toasted breadcrumbs, this dish delivers the perfect balance of creamy and crispy in every bite. Ideal for special occasions or a cozy dinner, this crowd-pleasing recipe bakes to perfection in just 70 minutes and serves six hungry guests. Garnish with fresh thyme for a touch of elegance before diving into this mouthwatering masterpiece!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 cloves Garlic
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and slice them thinly, about 1/8-inch thick, using a mandoline slicer or sharp knife. Set aside in cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps.
Add the thyme, salt, and black pepper to the sauce. Cook until the mixture thickens, about 3-4 minutes. Remove from heat.
Drain and pat the potato slices dry. Layer one-third of the potatoes in the prepared baking dish. Pour one-third of the cream sauce over the potatoes, spreading evenly.
Repeat the layering process two more times, ending with a layer of cream sauce on top.
In a small bowl, mix together the Parmesan cheese, breadcrumbs, and olive oil. Sprinkle this mixture evenly over the top layer of potatoes.
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.
Let the scalloped potatoes cool for 10 minutes before serving to allow the layers to set. Garnish with a few extra thyme leaves, if desired.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 200 mg | 15% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
