After many trials of testing this recipe for scalloped potatoes, I have finally nailed the recipe! This decadent potato dish includes thinly sliced potatoes that are cooked with cheddar and parmesan cheese, herbs, garlic, and lots of cream. As such, this recipe should be made with celebrating a very special occasion and not every day!
Prep Time: 30 minutes | Cook Time: 2 hours | Total Time: 2 1/2 hours
- 1 tablespoon butter
- 7 large Yukon gold potatoes, peeled and sliced into 3mm thick slices
- 2 cups cheddar cheese, shredded
- 1 cup Parmesan cheese, shredded
- 1 tablespoon fresh thyme, chopped
- 1 clove garlic, finely chopped
- 1 teaspoon ground black pepper
- 2 ½ cups heavy cream
- 1 cup chicken stock
- 1 tablespoon cornstarch
Preheat the oven to 375 degrees F.
Butter the bottom and sides of a 9×12” baking dish. Arrange one layer of potato slices across the bottom of the dish so that they slightly overlap. Top with ¼ cup cheddar cheese and 1/8 cup Parmesan cheese. Sprinkle a pinch of thyme and black pepper onto each layer.
Repeat this process until you have 5-6 layers of potatoes. Add the chopped garlic to the 3rd layer.
Combine the heavy cream, chicken stock, and cornstarch together and pour over the potatoes. Top the potatoes evenly with the remaining cheddar cheese.
Cover the dish with tin foil and bake in the oven for 1 hour. After 1 hour has elapsed, remove the foil and let the potatoes cook for an additional hour.
Let the potatoes cool for at least 20 minutes before digging in.