Cheesy Scalloped Potatoes with Pepper and Herbs
Prep Time
25 mins
Cook Time
1 hr
Rich and velvety cheesy scalloped potatoes suffused with the flavors of Pecorino Romano, freshly cracked pepper and fresh bay, thyme, and chives.
This dish requires time under the broiler, so make sure to use a broiler-proof baking dish.
Recipe adapted from Martha Stewart.
Recipe Type:
Dinner
Keyword:
Scalloped Potatoes
Makes: 6 servings
Ingredients
- Butter for the baking dish
- 2 pounds Yukon Gold or russet potatoes (4 - 5 medium) , evenly sliced (about 2mm or 1/16th-inch thick)
- 1 cup heavy cream
- 1 cup whole milk
- 1 scant tablespoon Diamond Crystal Kosher Salt (reduce by half if using another salt)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 2 fresh bay leaves
- 4 ounces grated Pecorino Romano
- 2 tablespoons minced chives, plus more for garnish
Instructions
-
Preheat oven to 375 degrees F. Generously butter a 7 x 11-inch baking dish.
-
Place the sliced potatoes in a deep pot. Add the cream, milk, salt, pepper, thyme, and bay, and bring to a gentle boil over medium heat, stirring often and scraping the bottom of the pot so nothing sticks. Cook the potatoes for about 1 minute. Then cover, and set aside for 10 - 15 minutes.
-
When the potato and cream mixture has cooled, layer 1/3 of the potatoes on the bottom and add 1/3 of the cheese and half the chives. Add another layer of potatoes, another third of the cheese, and the remaining chives. Add the final layer of potatoes, scrape any remaining liquid over the top over the casserole, and add the remaining cheese. Cover with a layer of parchment and a tight-fitting sheet of foil.
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Bake 40 - 45 minutes or until potatoes are fork tender and mixture is very bubbly. Place the casserole under a high broiler for 3 - 4 minutes, or until the top is a deep golden hue and the edges are crispy.
-
Allow the casserole to cool for 20 - 30 minutes. Slice and served with a garnish of pepper, thyme, and chives.