My mom first made this recipe over a decade ago. I had made it clear that mashed potatoes were not my favorite and so, she procured and mastered a delicious scalloped potato option for our holiday menu.
Over the years these potatoes have become a family staple – for Thanksgiving, Christmas, Easter, and many other celebration meals. Dare I say the leftovers are even better; when all the ingredients have had a chance to meld together.
I figured it was high time to chronicle this wonderful side dish here, especially before Christmas in case you’re looking for the perfect side for your prime rib … that’s my plan!
A few tips before you get cookin’ …
- The original recipe called for peeled potatoes. I think red potatoes are fabulous with the skin so I’ve always skipped that.
- Add extra thyme – you won’t be sorry.
- The Boursin was my new hack this year. It was so good! Use whatever variety you happen to have.
Creamy Parmesan Scalloped Potatoes with Thyme
- 2 cups whipping cream
- 2 cloves garlic minced
- 2 T butter softened
- 4 lbs red potatoes
- 4 ounces Parmesan grated
- 1/2 cup mozarella cheese
- 3 ounces Boursin shallot & chive variety
- 2 T thyme chopped
- 1/4 tsp nutmeg
- 1/4 tsp tsp black pepper
- Preheat oven to 350 degrees.
- In a saucepan, warm cream and garlic. Simmer for 5 minutes, do not boil.
- Butter a baking dish – 9×13 or large cast iron.
- In a mixing bowl combine cheeses and spices.
- Layer a third of the potatoes on the bottom. Add one third of the cheese mixture. Add one third of the warm cream mixture. Repeat until all potatoes, cream, and cheese mixture are used up, ending with the cheese mixture.
- Cover with foil and bake for 90 minutes.
- Remove foil, most of the liquid should be absorbed, and bake for an additional 20 minutes to brown the top.
- Allow dish to set 10-15 minutes before serving.