Decadent Potatoes
Indulge in pure comfort with these Decadent Potatoes, a luxurious twist on classic scalloped potatoes that will elevate any dinner table. This recipe features layers of thinly sliced Russet potatoes lovingly bathed in a rich, velvety garlic and thyme cream sauce and crowned with a duo of melted Gruyère and Parmesan cheese for the ultimate golden crust. Perfectly fragrant and irresistibly creamy, this dish combines simple yet premium ingredients like heavy cream and fresh herbs for a restaurant-quality side dish you can enjoy at home. With just 20 minutes of prep, this easy recipe is ideal for family gatherings or holiday feasts, delivering both flavor and wow factor. Pair it with roasted meats or serve it as a comforting centerpiece—it’s a guaranteed crowd-pleaser that highlights the best of indulgent potato recipes.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 6 tablespoons Unsalted butter
- 1.5 cups Heavy cream
- 3 minced Garlic cloves
- 1 tablespoon Fresh thyme
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup (shredded) Gruyère cheese
- 0.5 cup (grated) Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and slice them evenly into thin rounds, about 1/8-inch thick. Use a mandoline slicer for uniform slices if available.
In a medium saucepan, heat the butter over medium heat until melted. Add the minced garlic and thyme, stirring until fragrant, about 1 minute.
Add the heavy cream, salt, and black pepper to the saucepan. Cook gently, stirring occasionally, for 2-3 minutes. Remove from heat and set aside.
Arrange half of the potato slices in an overlapping pattern at the bottom of the prepared baking dish.
Pour half of the cream mixture evenly over the potatoes. Sprinkle half of the Gruyère and Parmesan cheese over the layer.
Repeat the layering process with the remaining potatoes, cream mixture, and cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to cool for 5 minutes before serving. Garnish with extra fresh thyme if desired.
Nutrition Facts
Calories |
4320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 147.9 g | 740% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 6367 mg | 277% | |
| Total Carbohydrate | 401.7 g | 146% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 21.3 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2094 mg | 161% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 10263 mg | 218% | |
*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.
