Description
Creamy, cheesy scalloped potatoes that melt in your mouth. Ideal for chilly evenings, this dish is both comforting and elegant.
Ingredients
Scale
- 1.5 lbs Yukon Gold potatoes, thinly sliced
- 4 cups heavy cream
- 1 cup milk (or non‑dairy alternative)
- 2 cups shredded Cheddar cheese
- 1 cup shredded Gruyère
- ½ cup grated Parmesan
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 small onion, diced
- 2 tsp fresh thyme (or 1 tsp dried)
- ½ cup breadcrumbs (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan melt butter, then sauté garlic and onion until translucent.
- Add heavy cream and milk, reducing heat to bring to a gentle simmer.
- Stir in Cheddar, Gruyère, Parmesan, thyme, salt, and pepper; let cheese melt into a smooth sauce.
- Arrange sliced potatoes in a butter‑rinsed baking dish, pouring sauce evenly over them.
- Sprinkle breadcrumbs on top if desired, then bake for 45‑50 minutes until golden on top and potatoes tender.
- Let rest for a few minutes before serving for an even-bestined texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American