This recipe takes scalloped potatoes above and beyond the classic holiday version. Bathed in rich cream, seasoned with thyme, and slathered with melted cheese. A perfect side dish with some extra holiday magic.
Ingredients:
This simple and delicious dish requires a few key ingredients… here are a few variations.
Shallots
: I prefer the sweetness of shallots which gives dish a little extra magic, however caramelizing yellow onions would be an equally delicious option.
Thyme
: Fresh is best always, however dried thyme would work in a pinch. Substitute 1 tablespoon dried for 2 tablespoons fresh.
Heavy Cream
: The star of the show! I use
AE Dairy
only…made from local Iowa farmers. It’s natural without stabilizers or added ingredients.
Cheese
: Havarti and sharp white cheddar creates a delicious pairing with the thyme and shallots, but this could be substituted with other options such as Jarlsberg, Gruyere, or Fontina.
Sautéing up the onions with thyme and butter is an extra step, but I promise its worth it for the added flavor. These added details will wow your guests and make for an unforgettable holiday dish.
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Holiday Scalloped Potatoes
Ingredients
- 3 Tablespoons butter
- 3 shallots sliced thin
- 2 tablespoons thyme chopped fine
- 2 teaspoons salt
- 1 teaspoon pepper
- 3.5 pounds baking potatoes sliced thin
- 8 oz sharp white cheddar shredded
- 8 oz havarti cheese shredded
- 3 cups heavy cream
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter. Add shallots and cook, stirring continuously, until tender. Add thyme and cook for another minute. Remove from heat and set aside.
- Peel potatoes and thinly slice into rounds using a mandolin.
- Grease a 9x13 baking dish.
- Layer 1/3 of the potatoes into the dish. Season with 1/3 of the salt and pepper. Add 1/3 of the shallots, spread out evenly. Sprinkle 1/3 of the guyrere and cheddar.
- Repeat this process 3 times.
- In a small saucepan, heat the heavy cream over medium heat until simmering. (Add in a few sprigs of thyme for extra flavor. Remove when cream is heated).
- Pour cream over potatoes.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil and bake an additional 30 minutes.
- Let set for at least 15 minutes before serving. Add more thyme for garnish.
