Scalloped Potatoes in Herbed Parmesan Cream

By Abigail Olivas
November 22, 2015
6 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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. Abigail Olivas

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.)

More Great Recipes:
Potato|Side|Serves a Crowd|Fall|Winter|Christmas|Thanksgiving