Tyler Florence Scalloped Potatoes Recipe
Scalloped potatoes should be rich, creamy, and packed with real depth, and Tyler's recipe does exactly that!The trick to getting them just right is slicing the potatoes thin and evenly so they cook at the same rate.I use a mix of heavy cream and whole milk—it makes the sauce thick without being too heavy.A little fresh thyme and garlic in the sauce adds a layer of flavor that takes these from good to outstanding.I always let them rest for ten minutes after baking so the sauce thickens up instead of running all over the plate.A crispy, golden top with soft, creamy layers underneath is what makes these worth every bite.
Servings: 6
Ingredients
- 2 lbs Potatoes thinly sliced
- 2 cups Heavy Cream
- 2 Bay Leaves
- 1 tsp Thyme fresh
- 2 cloves Garlic minced
- 1/2 tsp Nutmeg
- 1 cup Parmesan Cheese grated
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a saucepan, heat the heavy cream with bay leaves, thyme, garlic, nutmeg, salt, and pepper until it’s warm.
- Butter a casserole dish, then layer the potatoes in an overlapping pattern, seasoning each layer with salt and pepper.
- Remove the cream mixture from heat and pour a little over each potato layer, adding some grated Parmesan too.
- Create at least three layers like this.
- Bake uncovered for 45 minutes or until the top is golden brown and the potatoes are tender.