I have never been a huge fan of mashed potatoes. I think they are just okay and a bit underwhelming. For years, I would suffer in silence at holidays, eating mashed potatoes even though I did not love them. That was until I learned how to make cheesy scalloped potatoes. Why would anyone make mashed potatoes when these exist? I am being dramatic, of course, mashed potatoes are still great. However, scalloped potatoes are worlds better! I now make them for every holiday and skip the mash.
Key Ingredients & Substitutions:
- Russet Potatoes – Russets are my favorite for gratin because their high starch content helps thicken the cream and gives you that tender, creamy layered texture. You can also use Yukon Gold potatoes for a slightly more buttery and less fluffy result.
- Heavy Cream – Heavy cream is what makes this gratin rich, luscious, and velvety while also holding up well during baking without curdling. You can substitute half and half for a lighter version, but the final dish will not be quite as rich.
- Butter – The small pieces of butter on top help the gratin brown beautifully and add even more richness. Omit if needed.
- Gruyère Cheese – Gruyère is nutty, melty, and classic in potato gratin, giving it that deeply savory cheesy pull. You can substitute Swiss cheese or fontina if needed.
- Parmesan Cheese – Parmesan adds salty, sharp flavor and helps create that beautifully golden crust on top. Pecorino Romano can work here too, but it will be a bit saltier.
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Cheesy Scalloped Potatoes
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 Hour 5 minutes
Serves: 6
Ingredients:
- 2 lbs russet potatoes
- 4 cups heavy cream
- 3 garlic cloves, smashed
- 3 sprigs thyme
- 2 sprigs rosemary
- ⅛ tsp freshly ground nutmeg
- Salt and pepper, to taste
- 1 tbsp butter, cut into small pieces
- 1 cup Gruyère cheese, finely grated
- 1 cup Parmesan cheese, finely grated
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Peel and thinly slice the potatoes using a mandoline to ⅛-inch thickness.
STEP 3.
Place the potatoes in a pot and cover with heavy cream. Add the garlic, thyme, rosemary, nutmeg, and salt and pepper to taste. Be sure to taste the cream; it should be well-seasoned, or the final dish may be under seasoned. Bring the pot to a low simmer and cook for 20 minutes, until the potatoes are slightly tender.
STEP 4.
Butter a 10-inch baking dish or large pie pan with 1 tbsp of cold butter. Using a slotted spoon, transfer half of the potatoes into the baking dish, then sprinkle with half of the cheese. Add the remaining potatoes and pour in just enough of the cream to barely cover them. The top layer of potatoes should be above the cream, peeking out. Top with the remaining cheese.
STEP 5.
Transfer to the oven and bake for 30-40 minutes, until the top is golden brown.
STEP 6.
Remove from the oven and cool for 10 minutes before slicing and serving.
Cheesy potatoes are supposed to have only potato’s cheese milk and butter in them not all that other crap it makes me gag