Scalloped Potatoes in Herbed Parmesan Cream

By • November 22, 2015 6 Comments

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Author Notes: Potatoes au gratin meets scalloped potatoes with a side of hasselback potatoes and potato chips. This dish has all the creamy goodness of a gratin but by flipping the endless number of thin potato pieces on end, the crispy bits on the finished dish are abundant. One Happy Place


Serves 8

  • 4 medium-sized russet potatoes, peeled and sliced into 1/8" slices
  • 1 cup heavy cream
  • 1 cup parmigiano reggiano cheese, finely grated
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 2 garlic cloves, finely chopped
  • unsalted butter, for greasing baking dish
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, whisk heavy cream, cheese, all herbs, and garlic until combined.
  3. Toss potato slices in cream mixture until evenly coated (Note: Before potatoes go into cream mixture and when peeling and slicing potatoes, keep them in a bowl of cool water at all times to prevent browning.)
  4. With hands, stack potatoes vertically into a buttered 9 x 9 baking dish until tightly packed in rows. (Note: Keep extra potatoes on hand, in case you need extra to fill out the dish tightly.)
  5. Pour remaining cream, herb, and cheese mixture onto potatoes evenly.
  6. Bake for 1 hour and 30 minutes and then begin testing to ensure potatoes are tender and cooked through. (Note: If potatoes are browning too quickly in the oven, tent the dish with foil to slow browning.)

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