Ingredients
Method
Prep & Infuse Garlic Herb Cream
- Preheat oven to 375°F (190°C). Generously grease a 9x13-inch ceramic baking dish with 1 tablespoon of softened butter.
- In a medium saucepan over medium-low heat, melt 2 tablespoons of butter. Add the minced garlic and thyme, sautéing for 1 minute until fragrant. Pour in the heavy cream, whole milk, sea salt, cracked black pepper, and grated nutmeg. Bring to a gentle simmer, then remove from heat to infuse.
Slice & Shingle Potatoes
- Using a mandoline slicer, slice the Yukon Gold potatoes into uniform 1/8-inch rounds. Do NOT rinse or soak the slices, as their natural starches are essential to thicken the velvety cream sauce.
- Arrange one-third of the sliced potatoes in neat, slightly overlapping shingles across the bottom of the buttered baking dish. Sprinkle with 1/2 cup of parmesan and 1/3 cup of white cheddar. Ladle one-third of the warm infused cream evenly over the potatoes.
Layer & Top with Cheeses
- Repeat with a second layer of potatoes, cheeses, and warm garlic cream. Finish with the final third of potatoes pressed flat, then pour the remaining cream all over. Scatter the rest of the parmesan and cheddar evenly across the top.
Bake to Golden Perfection
- Cover the baking dish tightly with aluminum foil (tented so it doesn't stick to the cheese). Bake at 375°F (190°C) for 45 minutes until the potatoes are knife-tender.
- Remove the foil and bake uncovered for an additional 15 to 20 minutes (or broil for 2 minutes) until the cheese crust is deeply golden-brown and bubbling vigorously.
- CRITICAL STEP: Let the scalloped potatoes rest on a cooling rack for 15 to 20 minutes before slicing. This allows the velvety sauce to thicken and the tall, gorgeous potato layers to set cleanly on the plate!