Crunchy Scalloped Potatoes With Thyme Recipes

ALL-CRUST SHEET-PAN SCALLOPED POTATOES

All-Crust Sheet-Pan Scalloped Potatoes image

This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter, for greasing pan
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, finely chopped
Kosher salt and freshly ground black pepper
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan
1 1/2 cups shredded Gruyere (4 1/2 ounces)

Steps:

Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

CREAMY SCALLOPED POTATOES

Creamy Scalloped Potatoes image

This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h35m

Number Of Ingredients 9

Ingredients

1 clove garlic, lightly smashed and peeled
Unsalted butter, room temperature, for pan
4 pounds Yukon Gold potatoes (8 medium)
2 cups heavy cream
2 cups whole milk
1 tablespoon lightly packed fresh thyme leaves
Coarse salt and freshly ground pepper
1/8 teaspoon freshly grated nutmeg
6 ounces Gruyere, coarsely grated (2 1/4 cups)

Steps:

Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

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