I'm not a big scalloped potato fan, because often I find that they are bland or have a nasty texture. These are the exception! If you have a mandoline or a food processer, use it to slice the potatoes- you need them to be really thin.
- Ready In:
- 2 lbs russet potatoes, sliced very thin
- 2 cups heavy cream
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme leaves, chopped
- 3 tablespoons fresh chives, chopped
- 1 cup parmesan cheese, freshly grated
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon white pepper
- Preheat oven to 375.
- Combine all ingredients in a large bowl, and mix until all of the potatoes are coated.
- Butter a shallow baking dish, and add potato mixture, flattening top of potatoes.
- Bake for 40 minutes, or until the potatoes are tender and the edges bubble.
- Let stand for 10 minutes, then serve.
- Notes: I have made this ahead of time, and put the mix in a zip top bag in the fridge until I was ready to bake.
- For a browned top, dot with small chunks of butter before baking.
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YUM! I made these to take to dinner with our friends and there were rave reviews all around. I use about 3/4 cup parm & 3/4 cup cheddar cheese and a little more cheddar on top at the last 10 minutes. I added 1/2 thinly sliced onion and used 1/2 & 1/2 in place of the cream. The fresh herbs and garlic give this a really nice flavor and they weren't as heavy as some au gratin potatoes can be, they were perfect with our BBQ steak and salad. I did have took cook them for about and hour a half so covered them with foil for part of the time. Thanks for sharing I'll be making this again. Made for ZWT 8 by another one of The Wild BunchReply
Great potatoes! Even the non-fan of scalloped potatoes liked them! I added some shredded gouda with the parmesan, and sprinkled a little parmesan on top about 10 minutes before taking them out of the oven. This is a very easy recipe and went great with pork tenderloin! Made for Fall 2011 PAC game.Reply
We really enjoyed these potatoes last night with a roasted pork tenderloin. They were really yummy. I easily halved the recipe and, based on other reviews, also sprinkled with some shredded cheddar cheese in addition to the parmesan. The only other change I made was to sub green onions for chives as that is what I had on hand this time of year. I would definitely make these again. Thanks!Reply