Potatoes Mccallum
Indulge in the ultimate comfort food with Potatoes McCallum, a decadent, cheesy potato casserole perfect for any occasion. This oven-baked dish layers tender Russet potatoes with a rich, velvety garlic-thyme cream sauce and a blend of sharp cheddar and Parmesan cheeses, creating a golden, bubbly top that's irresistibly crispy. The subtle hint of freshly grated nutmeg adds warmth, while a sprinkle of fresh chives brings a burst of color and freshness to every bite. Ready in just over an hour, this crowd-pleasing gratin is the ideal side dish for holiday feasts, family dinners, or a cozy main course. Elevate your potato game with this creamy, flavorful masterpiece that's as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 cups Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 4 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 tablespoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoons Nutmeg, freshly grated
- 2 tablespoons Chives, finely chopped
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Use a mandoline slicer for uniform slices if available.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and thyme, cooking for 1-2 minutes until fragrant.
Slowly pour in the heavy cream, stirring to combine. Reduce the heat to low and let the mixture warm through without boiling.
Add salt, black pepper, and grated nutmeg to the cream mixture. Stir well and remove from heat.
Arrange one-third of the potato slices in an overlapping layer at the bottom of the prepared baking dish.
Pour one-third of the cream mixture evenly over the potatoes. Sprinkle one-third of the shredded cheddar and Parmesan cheese on top.
Repeat the layers two more times: potatoes, cream mixture, and cheeses. Make sure the top layer is fully covered with cheese for a golden crust.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the top is bubbling and golden brown.
Let the dish rest for 10 minutes before serving. Garnish with freshly chopped chives for a pop of color and flavor.
Serve warm and enjoy Potatoes McCallum as a hearty side dish or main course.
Nutrition Facts
Calories |
3987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.4 g | 370% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 12.1 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1844 mg | 142% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6087 mg | 130% | |
*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.
