Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 6
Super easy to make Cheesy Scalloped Potatoes. Perfect for the whole family, feeding the whole crowd, and even your pickiest eater will enjoy this.
Ingredients
2 1/2 – 3 pounds russet potatoes thinly sliced
2 c. heavy whipping cream
3 garlic cloves minced
3 tbsp butter
1 1/2 tsp Kosher salt or to taste
1/4 teaspoon pepper
1 tbsp fresh thyme leaves
2 1/2 c. mozzarella cheese grated
How to make Cheesy Scalloped Potatoes
Step 1: Into a glass bowl, place the sliced potatoes. Fill the bowl with hot water and pop it into the microwave. Heat for about 15 minutes until the potatoes almost have a soft texture. Make sure to stir a few times before pouring the water out. Alternately, you can boil the sliced potatoes for about 10 minutes.
Step 2: Whisk 2 cups of heavy whipping cream, 3 minced garlic, and 3 tbsp butter in a mixing bowl. Heat in the microwave for about a minute or two until the butter has melted.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: In a cast-iron skillet or a baking pan, arrange the first potato layer carefully. Over the potatoes, pour 1/3 of the heavy whipping cream mixer, then season with salt and pepper, and 1/3 tbsp of fresh thyme leaves. Lastly, sprinkle on top 1/3 of the mozzarella cheese. Do the same step to make 2 layers but don’t add cheese at the end.
Step 5: Cover the dish with foil paper. Place inside the preheated oven and bake for about 30 to 40 minutes or until the potatoes are cooked through.
Step 6: Remove the cover and sprinkle over the remaining cheese. Broil for about a few minutes on high.
Note:
Place the scalloped potato in an airtight container and store it in the fridge for up to 3 days.
Ingredients
- 2 1/2 - 3 pounds russet potatoes thinly sliced
- 2 c. heavy whipping cream
- 3 garlic cloves minced
- 3 tbsp butter
- 1 1/2 tsp Kosher salt or to taste
- 1/4 teaspoon pepper
- 1 tbsp fresh thyme leaves
- 2 1/2 c. mozzarella cheese grated
Instructions
Step 1: Into a glass bowl, place the sliced potatoes. Fill the bowl with hot water and pop it into the microwave. Heat for about 15 minutes until the potatoes almost have a soft texture. Make sure to stir a few times before pouring the water out. Alternately, you can boil the sliced potatoes for about 10 minutes.
Step 2: Whisk 2 cups of heavy whipping cream, 3 minced garlic, and 3 tbsp butter in a mixing bowl. Heat in the microwave for about a minute or two until the butter has melted.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: In a cast-iron skillet or a baking pan, arrange the first potato layer carefully. Over the potatoes, pour 1/3 of the heavy whipping cream mixer, then season with salt and pepper, and 1/3 tbsp of fresh thyme leaves. Lastly, sprinkle on top 1/3 of the mozzarella cheese. Do the same step to make 2 layers but don’t add cheese at the end.
Step 5: Cover the dish with foil paper. Place inside the preheated oven and bake for about 30 to 40 minutes or until the potatoes are cooked through.
Step 6: Remove the cover and sprinkle over the remaining cheese. Broil for about a few minutes on high.
Notes
Place the scalloped potato in an airtight container and store it in the fridge for up to 3 days.
