Description
The BEST scalloped potatoes made with cream, shallots, and four cheeses. Creamy, crispy, cheesy perfection for any occasion.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons butter, cut into small pieces
- ⅓ cup shredded mozzarella cheese
- ⅓ cup shredded asiago cheese
- ⅓ cup shredded gruyere cheese
- ¼ cup freshly grated parmesan cheese
- 1 large shallot, finely diced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups heavy cream
- ¼ teaspoon grated nutmeg
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Layer the potatoes: Arrange a third of the sliced potatoes in the bottom of the dish. Sprinkle with salt, pepper, a bit of the diced shallot, thyme, and a quarter of the cheese mixture.
- Repeat layering: Continue layering in thirds, seasoning and adding cheese between each layer. Reserve the final cheese topping for the end.
- Make the cream mixture: In a saucepan, heat the heavy cream gently with nutmeg, stirring until warm but not boiling.
- Pour and top: Pour warm cream evenly over the potatoes. Top with the remaining cheese and dot with butter pieces.
- Bake uncovered for 50–60 minutes, until golden on top and a knife slides easily through the potatoes.
- Rest: Let cool for 10 minutes before serving so the sauce can thicken.
Notes
Slice potatoes as thinly as possible for even cooking—a mandoline works best.
Don’t substitute half-and-half or milk. You need the fat content of cream.
For even more flavor, infuse the cream with garlic or bay leaves before pouring.