The BEST Scalloped Potatoes
User Reviews
5
The BEST Scalloped Potatoes
Description
The dish begins by seasoning finely diced shallots with fresh thyme, salt, and pepper. A cheese blend of mozzarella, asiago, and gruyere is prepared. Half the butter is melted in an oven-safe skillet, potatoes are layered with shallots and cheese. Remaining shallots are added, then cream mixed with nutmeg is poured over, and the mixture simmered on the stove briefly. Butter pieces and remaining cheeses plus parmesan are added before baking at a high temperature to develop a golden crust.
The resulting scalloped potatoes are creamy and tender with savory, melty cheeses that provide a rich depth of flavor. The nutmeg adds subtle warmth, and the shallots bring mild onion sweetness.
This dish works well as a decadent side for hearty meals or holiday tables. The creamy textures and layered cheeses make it a comforting accompaniment.
Notes suggest variation by creating a roux with butter, flour, and cream for thicker sauce and advise fresh thyme for fragrance. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months and reheated either by microwave or oven. If an oven-safe pan is unavailable, transfer to a baking dish after stovetop simmering.
Ingredients
- 2 pounds russet potato peeled and thinly sliced
- 2 tablespoon butter cut into small pieces
- ⅓ cup mozzarella cheese shredded
- ⅓ cup Asiago cheese shredded
- ⅓ cup gruyere cheese shredded
- ¼ cup Parmesan Cheese freshly grated
- 1 shallot finely diced, large
- 1 teaspoon thyme chopped fresh leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups heavy cream
- ¼ teaspoon nutmeg grated
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. Give it a stir and set it aside.
- Make the cheese blend. In another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together.
- Prep the first layers. Add half of the butter to a large oven-safe skillet on medium-high heat. Add half of the potato slices, spreading them out. Sprinkle ⅔ of the shallot mixture over the potatoes and then half of the three cheese blend.
- Add more layers and simmer. Arrange the remaining potato slices on top and sprinkle with the remaining shallot mixture. Pour the cream on top and add the nutmeg. Simmer for 5 minutes on the stove.
- Sprinkle the rest of the cheese. Dot the potatoes with the remaining butter pieces. Then sprinkle the remaining three cheese blend and top with the parmesan cheese.
- Bake. Transfer the skillet to the oven and bake until golden, about 25 to 30 minutes. Let rest 5 minutes before serving and garnish with a thyme sprig.
Notes
- To achieve a thicker sauce, create a roux with butter and flour before adding cream.
- Fresh thyme provides a more fragrant flavor than dried; if using dried, use about ¼ teaspoon.
- Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months; reheat by microwave or oven.
- If you lack an oven-safe pan, after simmering, transfer the potato mixture to a 13x9 inch baking dish for oven baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 694mg | 29% |
| Potassium | 745mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 10mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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