Scalloped Potatoes Baked in Cream
Indulge in the ultimate comfort food with this decadent Scalloped Potatoes Baked in Cream recipe, a luxurious side dish that combines tender layers of thinly sliced Russet potatoes with a rich, velvety cream sauce. Infused with garlic and fresh thyme, and topped with a cheesy blend of Gruyère and Parmesan, this dish bakes to golden, bubbly perfection, creating a masterpiece of flavor and texture. Perfect for family dinners or holiday feasts, these scalloped potatoes are easy to assemble yet elegant enough to impress a crowd. With just 20 minutes of prep and simple ingredients like heavy cream, butter, and milk, this oven-baked classic promises creamy, cheesy goodness in every bite. Try it for your next meal and watch it disappear off the table!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
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 into 1/8-inch thick rounds using a sharp knife or mandoline. Rinse the slices in cold water, then pat them dry with a clean kitchen towel.
In a medium saucepan, combine heavy cream, milk, butter, garlic, thyme, salt, and black pepper. Heat over medium heat until the mixture is warm and the butter is melted, but do not let it boil. Stir well and remove from heat.
Place a layer of potato slices on the bottom of the prepared baking dish, slightly overlapping the edges. Pour a small amount of the cream mixture over the potatoes, just enough to cover them. Sprinkle a handful of Gruyère and Parmesan cheese on top.
Repeat the layering process until all the potato slices, cream mixture, and cheese are used up, finishing with a layer of cheese on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender, and the top is golden brown and bubbling.
Let the dish cool for 10 minutes before serving to allow the cream to thicken. Serve warm and enjoy!
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.7 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1999 mg | 154% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 6306 mg | 134% | |
*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.
