Ingredients
Equipment
Method
Step 1: Prepare the Potatoes
- Preheat your oven to 375°F (190°C). Peel the 4 large russet potatoes and slice them thinly, about 1/8-inch thick. Place the slices in a bowl of cold water to prevent browning.
Step 2: Make the Garlic Cream Sauce
- In a medium bowl, combine 2 cups of heavy cream with 3 cloves of minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon paprika. Whisk until well blended.
Step 3: Layer the Potatoes and Cheese
- Drain the potato slices and pat dry. Lightly brush or drizzle 2 tablespoons of olive oil in the bottom of your baking dish. Arrange a layer of potato slices evenly, sprinkle 1 cup grated Parmesan cheese, then drizzle some garlic cream sauce. Repeat layers. Finish with 1 cup shredded mozzarella cheese on top.
Step 4: Bake Covered
- Cover the dish tightly with foil and bake at 375°F (190°C) for 50 minutes.
Step 5: Crisp the Top
- Remove the foil and switch oven to broil. Broil for 3-5 minutes or until the top is golden brown and crispy. Watch carefully to prevent burning.
Step 6: Rest and Serve
- Allow the scalloped potatoes to rest for 10 minutes before serving to let the sauce thicken.
Notes
- Use a mandoline slicer for uniform, thin potato slices to ensure even cooking and cream absorption.
- Resting the dish after baking helps it set for cleaner slices and better texture.
- For extra crispiness, sprinkle additional Parmesan on top before broiling.
- Substitute half the heavy cream with whole milk for a lighter version, though it will be less rich.
- Assemble ahead and refrigerate before baking for convenient meal prep.