Lover Boys Scalloped Potatoes
Indulge in the ultimate comfort food with Lover Boys Scalloped Potatoes, a decadent side dish perfect for family dinners or special occasions. This rich and creamy recipe layers tender russet potatoes with a luxurious combination of Gruyère and Parmesan cheeses, infused with garlic and fresh thyme for an irresistible depth of flavor. Topped with buttery, golden breadcrumbs for a delightful crunch, every bite is a perfect blend of creamy, cheesy goodness. With a prep time of just 20 minutes and a savory aroma that fills your kitchen as it bakes, this dish is as rewarding to make as it is to eat. Whether you're hosting a holiday feast or simply upgrading a weeknight meal, these scalloped potatoes promise to wow your guests. Keywords: creamy scalloped potatoes, cheesy side dish, Gruyère potatoes, easy holiday recipe.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 minced Garlic cloves
- 1.5 cups (shredded) Gruyère cheese
- 0.5 cups (grated) Parmesan cheese
- 2 tablespoons Butter
- 1 teaspon (chopped) Fresh thyme
- 0.25 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13 inch baking dish with butter and set aside.
Peel the potatoes and slice them thinly, about 1/8 inch thick, using a mandoline or sharp knife.
In a saucepan, combine heavy cream, milk, minced garlic, salt, and black pepper. Heat over medium-low heat until warm but not boiling. Remove from heat.
Layer one-third of the sliced potatoes at the bottom of the prepared baking dish, overlapping slightly.
Sprinkle one-third of the Gruyère cheese and a small pinch of thyme over the potato layer.
Pour one-third of the heated cream mixture evenly over the layer.
Repeat this process for the remaining potatoes, cheese, thyme, and cream mixture, forming three layers in total.
On the top layer, sprinkle the Parmesan cheese evenly.
In a small bowl, mix the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture on top of the Parmesan.
Cover the dish with foil, making sure it doesn’t touch the cheese topping to avoid sticking.
Bake in the preheated oven for 50 minutes. Then, uncover and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Remove from oven and let it rest for 10 minutes before serving.
Nutrition Facts
Calories |
4253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.5 g | 347% | |
| Saturated Fat | 160.0 g | 800% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 5084 mg | 221% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.4 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2965 mg | 228% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 7296 mg | 155% | |
*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.
