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Scalloped Potatoes

by in Jan 2009
Scalloped Potatoes
8 votes, 4.00 avg. rating (79% score)
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Total Time: 40

Yield: 8 servings

Mashed potatoes rate high on most "comfort food" lists, and I'm all for them--anytime, anywhere, any season. But the crispy, cheesy love that comes from baking simple sliced spuds really speaks to me. I adore the textures and flavors of scalloped potatoes, and they remind me of holiday meals with the people I love around a big, festive table.

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Scalloped Potatoes
Photo/Art by Heath Robbins


  • 1 cup heavy cream
  • 1/2 cup chicken stock
  • 3 sprigs thyme
  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons unsalted butter (approximately)
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices, divided
  • Kosher or sea salt and freshly ground black pepper
  • 1/2 cup (8 tablespoons) grated Parmesan cheese, divided


Heat oven to 375 degrees. In a saucepan over low heat, combine cream, stock, thyme, garlic, and nutmeg. Simmer about 5 minutes; then let cool about 10 minutes. Strain and discard garlic and thyme.

Butter a 9x13-inch casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Pour a third of the cream over potatoes. Top with 2 tablespoons Parmesan cheese. Repeat for two more layers.

Bake, uncovered, 45 minutes. Sprinkle remaining cheese on top and place under broiler until cheese browns, about 5 minutes.

Updated Wednesday, December 10th, 2008

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