Scalloped Potatoes with Double Cheese and Cream

I am not the biggest potato fan, but I made the recipe below at Thanksgiving to accompany a baked ham and I was A.M.A.Z.E.D.  I look forward to making it again!  Double cheese and heavy cream…what’s not to love?  Note: My oven was full of other things, so I made this in the crock pot, according to the crock pot directions for scalloped potatoes, and it turned out great.

 

Scalloped Potatoes with Double Cheese and Cream

INGREDIENTS

  

For the roux

  • ▢1 1/2 tablespoons butter
  • ▢2 tablespoons flour
  • ▢2 cups heavy cream
  • ▢3 cloves garlic, minced
  • ▢1 teaspoon fresh thyme leaves, chopped (or dried)
  • ▢1/2 cup parmesan cheese, grated
  • ▢3/4 cup cheddar cheese, grated
  • ▢1 1/2 teaspoon salt
  • ▢1/2 teaspoon ground pepper

For the scalloped potatoes

  • ▢3 pounds Yukon potatoes, washed and peeled about 6-8 potatoes
  • ▢1/4 cup parmesan cheese, grated for the topping
  • ▢1/4 cup cheddar cheese, grated for the topping
  • ▢butter or oil to grease the casserole dish

INSTRUCTIONS

 

  1. Preheat oven to 350 degrees F. Lightly grease a 2 quart casserole dish with butter or oil.
  2. Make the roux. Melt the butter in a small saucepan over medium heat. Once it’s sizzling, add the flour and stir with a fork to make a paste, then cook for another minute.
  3. Slowly whisk in the heavy cream, until all of the roux is incorporated, then add the thyme, garlic, salt and pepper, and bring to a light simmer, about 3 minutes.
  4. Once the cream mixture is simmering, stir in ½ cup of parmesan and ¾ cup of cheddar, so it melts into the cream and is smooth, about 30 seconds. Remove pan from heat.
  5. Use a mandoline, sharp knife, or food processor to thinly slice your potatoes to 1/16 inch thickness (about the thickness of a nickel). Transfer all the slices into a large mixing bowl.
  6. Layer the sliced potatoes in the dish in an even layer, then top with some of the cheese sauce.
  7. Repeat with three more layers of potatoes and cheese sauce.
  8. Sprinkle the remaining ¼ cup of parmesan and ¼ cup of cheddar on top.
  9. Bake in the preheated oven for 65 to 75 minutes uncovered, until potatoes are tender with a nice crusty top.
  10. Let it cool for at least 20 minutes before slicing and serving.

NOTE:

  • Baking time may vary depending on how thin your potatoes are. If potatoes are on the thicker side, add 15-20 minutes longer. Cooking times may vary, adjust accordingly.
  • To prevent an overly dark crust, cover the casserole dish with foil after 45 minutes of cooking.

 

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