Description
This is a rich and creamy scalloped potatoes recipe featuring layers of thinly sliced russet potatoes baked in a luscious blend of heavy cream, fresh shallots, thyme, and a decadent mix of mozzarella, asiago, gruyere, and parmesan cheeses. Simmered briefly on the stovetop for flavor infusion before being baked to golden perfection, this dish serves as a perfect comforting side for any meal.
Ingredients
Potatoes and Butter
- 2 pounds russet potatoes (peeled and thinly sliced)
- 2 tablespoons butter (cut into small pieces)
Cheese Blend
- ⅓ cup shredded mozzarella cheese
- ⅓ cup shredded asiago cheese
- ⅓ cup shredded gruyere cheese
- ¼ cup freshly grated parmesan cheese
Seasonings
- 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
- Make the shallot mixture: Position a rack in the upper third of your oven and preheat the oven to 425°F (220°C). In a small bowl, combine the diced shallot, chopped thyme, salt, and black pepper. Stir well and set aside to develop flavor.
- Make the cheese blend: In another bowl, thoroughly mix together the shredded mozzarella, asiago, and gruyere cheeses to create your cheese blend.
- Prep the first layers: Heat half of the butter in a large oven-safe skillet over medium-high heat. Arrange half of the thinly sliced potatoes evenly in the skillet. Sprinkle about two-thirds of the shallot mixture over the potato layer, followed by half of the mixed cheeses.
- Add more layers and simmer: Layer the remaining potato slices on top and evenly scatter the remaining shallot mixture. Pour the heavy cream over the entire dish and sprinkle the grated nutmeg. Allow this to simmer gently on the stove for 5 minutes to let the flavors meld and the cream infuse the potatoes.
- Sprinkle the rest of the cheese: Dot the potatoes with the remaining butter pieces, then evenly sprinkle the rest of the three-cheese blend and finish with a topping of freshly grated parmesan cheese.
- Bake: Transfer the skillet to the preheated oven and bake the scalloped potatoes for 25 to 30 minutes or until the top is golden and the potatoes are tender. Let the dish rest for 5 minutes before serving, then garnish with a fresh thyme sprig.
Notes
- Use a mandoline slicer to ensure uniform thin potato slices for even cooking.
- Be careful when handling the hot skillet from stovetop to oven—use oven mitts.
- Allowing the dish to rest after baking helps the cream thicken and flavors to settle.
- If you prefer a crustier top, broil for an additional 1-2 minutes at the end but watch closely to avoid burning.
- This recipe uses a heavy cream base; for a lighter version, consider substituting half-and-half but note the texture will be less rich.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American