Cheddar Garlic Scalloped Potatoes.
These are perfect for today, doncha think?
Taters. Cream. Cheese. Comfort-centric Sunday (and Thanksgiving!!) dinner just isn’t the same without them.
Warm and comforting, just think Thanksgiving should be! Happy Thanksgiving Friends!! We are spending Thanksgiving this year in Napa Valley, California…. I guess that’s the perks of having a kid in college in California. 😉
When I was younger my mom used to make these cheesy scalloped potatoes out of a box to go along with dinner on occasion. It was always my favorite… creamy, buttery scalloped potatoes is the true definition of comfort food.
These potatoes are like the scalloped potatoes my mom used to make, but SO much better. Instead of just over the top cheesy potatoes… these are also infused with garlic flavor. Because apparently I can’t have cheddar cheese without garlic around here. Example A. Example B.
These potatoes are perfect for serving a crowd or your family on any special occasion. These are definitely making an appearance on our Thanksgiving table this year!
Cheddar Garlic Scalloped Potatoes
Rich, creamy, and cheesy potatoes smothered in heavy cream and cheddar garlic goodness, and it’s sure to be a hit at your Thanksgiving feast!
For the Herb Sauce:
3 cups heavy cream
1 large onion, thinly sliced
3 bay leaves
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped (or 2 tsp dried)
1 tablespoon chopped fresh chives ( or tsp dried)
¼ teaspoons cayenne pepper
¼ teaspoons ground nutmeg
For the Potatoes:
2 pounds russet potatoes (about 4 medium potatoes)
6-8 slices of bacon, cooked and chopped
1 cup grated Gruyere cheese
1 ½ cups cheddar cheese shredded (not pre-shredded)
1 tablespoon butter, cut into 8 cubes
Preheat oven to 400 degrees F. Grease a 9×13-inch casserole dish. Set aside.
To make the sauce:
In a medium sauce pan, add the heavy cream, onion, bay leaves, garlic cloves, parsley, chives, cayenne pepper, and nutmeg. Bring to a gentle simmer, reduce heat and simmer for 5-10 minutes. Season with salt and pepper to taste (I added about 1/8 teaspoon of each salt and pepper). Be careful not to add too much.
Peel and slice potatoes with a mandolin at 1/8-inch thick. Transfer potatoes to a large bowl of water and let soak to rinse off starch until the herb sauce is done. Drain water and pat potatoes dry with a paper towel and transfer back into the bowl.
Spoon just enough of the herb sauce that has been simmering to cover the bottom of the casserole dish and pour the remaining herbed cream over the potatoes. Toss to coat potatoes.
Using a slotted spoon, layer the bottom of the casserole dish with 1/3 of the potato/onion slices. Leave most of the sauce in the bowl.
Lightly season the layer of potatoes with freshly cracked salt and pepper. Layer 1/2 cup of the cheddar cheese, ½ cup Gruyere cheese, 1/2 of the bacon then top with 1/3 of remaining cream. Repeat layers.
Top the casserole with remaining potato/onion slices and pour over remaining cream. Dot the potatoes with cubed butter.
Cover the casserole with aluminum foil and bake for one hour. Remove from the oven, sprinkle with remaining cheese then continue to bake, uncovered for an additional 10 minutes. Test the potatoes to make sure they are tender. Continue to cook if necessary (will depend on how thin you cut your potatoes).
For a crispy top layer, broil for the last 2 minutes of cooking until golden brown on top. Be careful not to burn.