Scalloped Potatoes - cheesy, creamy dish made with round slices of potato simmered first in a flavorful cream mixture then baked to perfection with cheeses on top. The perfect side dish for your Thanksgiving spread! Creamy, flavorful and saucy!
2pounds(907 g) russet potatoespeeled and sliced about 1/4-inch thick
4oz.(120 g) cheddar cheese or parmesan cheese to sprinkle to top
Fry the Bacon
Preheat the oven to 350℉/177℃.
If using bacon, heat a large skillet and cook the bacon until crisp.
Remove bacon from pan and set aside.
Make the Cream Sauce
Drain the oil and leave about two tablespoons or more of bacon drippings in the skillet.
Then add butter, followed by onions, garlic, and thyme.
Sauté for about a minute or more until fragrant. Be careful not to let the garlic burn.
Pour in the cream and milk followed by salt, pepper, and nutmeg.
Bring the cream mixture to a boil and simmer over medium heat, occasionally stirring for about 5 minutes.
Remove from heat and let it cool down a little.
Assemble the Scalloped Potatoes
You may discard the onions and thyme if desired. (Use a sieve for this process.) Transfer cream mixture into a Dutch oven.
Add sliced potatoes into the creamy mixture. Cover Dutch oven and adjust heat temperature to a simmer. Cook for about 10-15 minutes until potatoes are almost tender when pierced with a fork.
Then transfer to a baking dish, sprinkle with cheese if desired. Bake until the potato mixture is bubbling around the sides and the top is golden brown. Remove and immediately sprinkle with bacon.
Sprinkle with cheese and bacon and let it cool before serving.
I really don’t recommend using pre-shredded cheeses in this recipe because they don’t melt as well. Aside from cheddar or Parmesan, you can also use Monterrey Jack, Gruyere, and Fontina cheeses. The more, the merrier.