Scalloped Hedgehogs
Elevate your side dish game with Scalloped Hedgehogs, a stunning twist on the classic scalloped potatoes recipe. This indulgent dish features tender halved russet potatoes scored in a crisscross pattern to create a hedgehog-like appearance, ensuring every bite is infused with flavor. Bathed in a luxurious mixture of heavy cream, milk, and garlic, and topped with a cheesy blend of Gruyère and Parmesan, these potatoes are baked to perfection with a golden, crispy breadcrumb topping. Finished with the earthy aroma of fresh thyme and a hint of nutmeg, this recipe is both hearty and elegant, making it the ideal accompaniment for holiday feasts or cozy family dinners. With its rustic-yet-refined presentation, Scalloped Hedgehogs are as delightful to serve as they are to eat!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Heavy cream
- 1 cup Milk
- 2 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 1.5 cups (shredded) Gruyère cheese
- 0.5 cups (shredded) Parmesan cheese
- 1 tablespoon (chopped) Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Nutmeg
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set it aside.
Wash and peel the potatoes. Slice each potato in half lengthwise, then score the rounded side with diagonal cuts, creating a crisscross pattern about 1/4-inch deep.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the heavy cream, milk, thyme, salt, black pepper, and nutmeg (if using). Heat the mixture until warm, but do not let it boil. Remove from heat.
Place the scored potatoes flat-side-down in the prepared baking dish, leaving space between each piece. Carefully pour the warmed cream mixture over the top, ensuring the potatoes are partially submerged.
Generously sprinkle Gruyère and Parmesan cheeses over the potatoes, making sure the scored sides are well coated.
Cover the dish with foil and bake in the preheated oven for 1 hour, or until the potatoes are tender when pierced with a fork.
In a small bowl, combine breadcrumbs and olive oil. Remove the foil from the baking dish and sprinkle the breadcrumb mixture evenly over the potatoes.
Return the dish to the oven and bake uncovered for an additional 20–30 minutes, or until the breadcrumbs are golden brown and crispy.
Let the Scalloped Hedgehogs cool for 5–10 minutes before serving. Garnish with additional thyme if desired. Enjoy!
Nutrition Facts
Calories |
4456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.4 g | 365% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 30.3 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2985 mg | 230% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7312 mg | 156% | |
*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.
