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Scalloped Potatoes (Chef Nick’s Way)



3 lbs. Russet potatoes, peeled and sliced ⅛ inch thick

2 cups heavy cream

¼ cup melted butter

3 garlic cloves, crushed or finely minced

1 cup shredded Swiss or Gruyere cheese

⅓ cup shredded Parmesan cheese

¼ cup or so of fresh thyme leaves, stripped off their stem 

Salt and pepper to taste


Preheat oven to 350 degrees.  Butter a 9 x 13 inch baking dish.  

Mix heavy cream, melted butter, and crushed garlic together.  

Spread out ⅓ of the sliced potatoes in the baking dish, pour over ⅓ of the heavy cream mix. Scatter a handful of the cheese over and ⅓ of the thyme leaves. Sprinkle with a layer of salt and pepper.  

Repeat layer two more times.  

Add extra cheese over top, if desired.  

Cover with tin foil and bake for 1 hour. Uncover and bake an additional 30 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top.  

Remove from oven and allow to rest for 15 minutes before serving.